• CBP-211 : Meringues, Souffles, & Frozen Desserts

    Academic Level:
    Undergraduate
    Department:
    Culinary Arts
    Subject:
    Baking Pastry
    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