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CULN2110 – Confections pdf

Credits: 2 (1/1/0)
Description: This course introduces the student to a variety of confection-making skills. Students will prepare confections at a marketable level.
Prerequisites: Approved equivalent experience
Corequisites: None
  1. Exhibit safety and sanitation standards.
  2. Exhibit teamwork and professionalism.
  3. Identify and prepare cooked sugar confections such as toffee, caramel, taffy and nut brittles.
  4. Identify and prepare jellied confections.
  5. Identify and prepare a variety of rolled and dipped chocolate confections.
  6. Identify and prepare molded and formed chocolate-based confections.
MnTC goal areas: None

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