May 14, 2024  
2020-2021 College Catalog 
    
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2020-2021 College Catalog [ARCHIVED CATALOG]

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