PSTR 2301Chocolates and Confections

Collin College · 3 credits · UGRD

Catalog

Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pâte de fruit. Professional chef uniform and kitchen tools required. Lab required. Prerequisites: CHEF 1305 with a grade of C or better and PSTR 1301 with a grade of C or better. 3 credit hours. (W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

Recent sections

Fall 2026 · 2 sections

Section	Days & time	Location	Instructor
20002Class #16516-PSTR-2301-20002	Tuesday & Thursday5:30 PM - 10:20 PMOct 19 – Dec 11	Room	Not published
20002 notes: This section will be delivered on campus with required face-to-face class meetings and some use of technology embedded through the Learning Management System (LMS). <b>This section requires an additional course fee. </b>