Meringues, Souffles, and Frozen Desserts
Academic Level:
Undergraduate
Department:
Baking and Pastry
Subject:
Baking Pastry
Prerequisites:
Complete CBP-124.
Corequisites:
None
Credits:
2
Students will learn how to work with an ice cream machine to create basic frozen desserts, such as sorbets, sherbets, ice creams, and Italian ices. Techniques to produce meringues and their various applications will be taught. An introduction of hot and cold souffles completes the course. Prerequisite: CBP 124
