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Fall 2021 Semester Courses

Custards/Mousse/Souffle/Fr Des

Course Description

Custards, mousse (light and heavy), soufflé 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.

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