Curriculum

Course Description

CULA 275  Patissierie   2 cr.  
Offered spring. Prereq., CUL 165T, MAT 100 or consent of instr. Advanced prinples and techniques in preparing custard sauces, pastry cream, puddings, custards, mousses, Bavarians, souffles, ices, crepes, fruits, and dessert sauces. Emphasis on presentation of plated desserts.

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