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|BKP 125 - Hot and Cold Desserts|
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 soufflés. Students will prepare desserts with suitable sauces and garnishes.
3.000 Credit hours
2.000 Lecture hours
3.000 Lab hours
Culinary Arts Department
OFFERED FALL TERM ONLY