Catalog Entries |
Summer 2023
Apr 25, 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 Culinary Arts Department Course Attributes: OFFERED FALL TERM ONLY |
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