Apr 19, 2024  
2020-2021 Catalog and Student Handbook 
    
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2020-2021 Catalog and Student Handbook [ARCHIVED CATALOG]

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CULA 2352 - Hot and Cold Desserts

3 credit(s)

This course covers the principles and techniques of sorbets and ice creams, soufflés, cobblers, crisps and strudel dough products. Topics include baked Alaska, bombes, sherbets, crepes, and hot and cold soufflés. Students will prepare hot and cold desserts with suitable sauces and garnishes. Prerequisite(s): CULA 1321. S. (T)
1 hour lecture/4.5 hours laboratory


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