Cold Desserts & Components. 4.0 Credits. Class-1.0. Clinical-0.0. Lab-6.0. Work-0.0

Catalog description

This course is designed to teach students the fundamentals of cold and frozen desserts. Emphasis is placed on a variety of frozen desserts including ice creams, sorbets, and frozen yogurts. Upon completion, students should be able to create and evaluate a variety of sauces, creams, custards, mousses, ganaches and garnishes.