Chocolates Confections & Centerpieces

Course Code
BPA2241C
Textbook List
Title
Chocolates and Confections: Formula, Theory & Technique for Artisan Confetioner
ISBN Number
9780470424414
Edition
2E
Author
Peter Greweling
Publish Date
2013
Publisher
John Wiley & Sons
Special Instructions
Format
Textbook only
Usage
REQ
Deployment Date
15FC
Comments
Approved /Available 3/2026
Title
Chocolates and Confections: Formula, Theory & Technique for Artisan Confetioner
ISBN Number
9781394356065
Edition
3E
Author
Peter Greweling
Publish Date
2026
Publisher
John Wiley & Sons
Special Instructions
Format
Textbook only
Usage
REQ
Deployment Date
Pending
Comments
NYP 04/2026
Title
Baking and Pastry: Mastering the Art and Craft - Recommended
ISBN Number
9780470928653
Edition
3E
Author
Culinary Institute of America
Publish Date
2015
Publisher
John Wiley & Sons
Special Instructions
Format
Textbook only
Usage
REC
Deployment Date
15FC
Comments
Approved /Available 3/2026
Title
Baking and Pastry: Mastering the Art and Craft - Recommended
ISBN Number
9781394297924
Edition
4E
Author
Culinary Institute of America
Publish Date
2026
Publisher
John Wiley & Sons
Special Instructions
"
Format
Textbook only
Usage
REC
Deployment Date
Pending
Comments
NYP 09/16/2026