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.
Sections this Semester
Offering number: 314-127-001
Course NotesPrerequisite(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)
Seats Open: 4
Instructor: Oliver, Rachel N
Days: Monday Tuesday Wednesday Thursday