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2024-2025 College Catalog

CUL 266 - Ice Creams/Bavarians/Mousse/Sauces

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods
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  
Button linking to AZ Transfer course equivalency guide  

Course Learning Outcomes
1. Demonstrate the fundamental principles of producing frozen stirred custards and ice creams, gelatin, Italian/ common meringue and Paté a Bomb, raw and cooked fruit sauces, caramel and chocolate sauces, chocolate and fruit mousses
Outline:
  1. Frozen aerated dessert production:
    1. Ice Cream
    2. Gelato
    3. Sorbet
    4. Granita
  2. Working with Gelatin
    1. Powdered and sheet gelatin
    2. Understanding the blooming process of gelatin
    3. Understanding on how to incorporate gelatin into dessert items
  3. Meringue
    1. Common Meringue
    2. Italian Meringue
    3. Pate a Bomb
    4. How it is incorporated into a Mousse and Bavarian
  4. Sauces
    1. Fruit - cooked and uncooked
    2. Caramel
    3. Chocolate
  5. Mousses
    1. Fruit
    2. Chocolate
    3. Caramel

Effective Term:
Full Academic Year 2019/2020