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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

CRN: 11271
Tuition/fee: $173.75
Seats Open: 16
Instructor: Oliver, Rachel N
Program Restriction
Dates: 11/26/18-12/06/18
Days: Monday Tuesday Wednesday Thursday
Times: 05:30pm-09:20pm
Room: A190

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