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Fall 2021 Semester Courses

Custard, Mousse, Plate Dessert

Course Description

Explore custards, light and heavy mousse, soufflé and egg foams, panna cotta, and frozen desserts including gelato, ice cream, bombes, sorbet and sherbet. Learn to use specialty equipment, including temperature setting, foam control and the application of heat and cold to proteins and fats. Apply knowledge of pastry and specialty dessert production methods to create simple and complex plated desserts. Practice balancing flavors, textures, colors and aromas while mastering plate layout, garnish and presentation for an assortment of menu and service styles.

Day of the Week Abbreviation
Monday M
Tuesday T
Wednesday W
Thursday Th
Friday F
Saturday S
Sunday Su

1 courses found

Course CRN Seats Open Instructor Tuition
Fees
CreditCr Dates Days Times
Course:
314-142-001
Custard, Mousse, Plate Dessert
CRN:
13016
Seats:
3
Instructor:
Oliver, Rachel N
Tuition:
$382.90
Credit:Cr:
2
Dates:
11/15/21-12/09/21
Days:
MondayM TuesdayT WednesdayW ThursdayTh
Times:
05:30pm-09:20pm


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