Detailed Course Information |
Fall 2024
Nov 23, 2024 |
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| BKP 125 - Hot and Cold Desserts |
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This course covers the principles of hot and cold desserts to include bombes, parfaits, baked Alaska, ice cream, sorbets, sherbets, granitas, hand-stretched strudel, crepes and souffles. Students will prepare desserts with suitable sauces and garnishes.
3.000 Credit hours 2.000 Lecture hours 3.000 Lab hours Syllabus Available Levels: Credit All Sections for this Course Culinary Arts Department Course Attributes: OFFERED FALL TERM ONLY Restrictions: Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration): Baking and Pastry Arts Prerequisites: (Credit level BKP 112 Minimum Grade of C or Credit level BKP 112 Minimum Grade of TC) and (Credit level BKP 119 Minimum Grade of C or Credit level BKP 119 Minimum Grade of TC) and ( Culinary ServSafe Certificati 1) |
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