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BPA 165Hot and Cold Desserts
Fayetteville Technical Community College · 3.0 credits · UGRD
Catalog
This course covers the principles and techniques of frozen desserts, souffles, cobblers, crisps, and strudel dough products. Topics include bombes, parfaits, baked Alaska, ice cream, sorbets, sherbets and granites; hand-stretched strudel products, crepes, and hot/cold souffles. Upon completion, student should be able to prepare and plate hot and cold desserts with suitable sauces and garnishes.
Recent sections
Fall 2026 · 1 section
Aug 17 – Dec 12
| Section | Days & time | Location | Instructor |
|---|---|---|---|
| 0051Class #5007 | Th · 5:00 – 5:50 PMTh · 6:00 – 9:40 PMM/T/W/Th/F/Sa/Su | Horace Sisk Cafeteria Bldg 707Horace Sisk Cafeteria Bldg 701LDistance Education Virtual Rm. INET | Haar, C |