BPA 165 - Hot and Cold Desserts

Class: 1 Lab: 4 Clinical: 0 Work: 0 Credit(s): 3

Prerequisites: Take All: CUL-110 and CUL-160
This course covers the principles and techniques of frozen desserts, souffles, cobblers, crisps, and strudel dough products. Topics include bombes, parfaits, baked Alaska, ice cream, sorbets, sherbets and granites; hand-stretched strudel products, crepes, and hot/cold souffles. Upon completion, student should be able to prepare and plate hot and cold desserts with suitable sauces and garnishes. (S22829)