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Fall 2015 Semester Courses

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314-127 Custards/Mousse/Souffle/Fr Des

Custards, mousse (light and heavy), souffle and egg foams, panna cotta and frozen desserts (gelato, ice cream, bombes, sorbet, sherbet). Instruction also covers specialty equipment use, temperature, foam control, application of heat and cold to proteins and fats.

Course Credits

1

Sections this Semester

Offering number: 314-127-001

Course Notes

Prerequisite(s): 314-120 Science of Baking Principles (or concurrent) and 316-110 Applied Food Service Sanitatn (or concurrent) and 314-131 Culinary for Bakers (or concurrent)
CRN: 11267
Tuition/fee: $156.15
Seats Open: 16
Instructor: Oliver, Rachel Noel
Program Restriction
Dates: 11/30/15-12/10/15
Days: Monday Tuesday Wednesday Thursday
Times: 05:30pm-09:20pm
Room: A190

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