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Sep 27, 2024
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2019-2020 College Catalog [ARCHIVED CATALOG]
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CUL 266 - Ice Creams/Bavarians/Mousse/Sauces 3 Credits, 5 Contact Hours (1 lec., 4 lab)
Professional dessert presentations using both classical and modern techniques of mousse, Bavarians, ice creams, sorbets and sauces. Includes the theory and applications necessary to prepare light desserts: the science and effects of egg coagulation, ice crystallization, and gelatin on liquids and fats in a hands-on situation. Also includes current application of fruit cookery, dessert sauces and tableside desserts.
Prerequisite(s): CUL 160
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