CA 229 - Desserts I

Lecture - Lab - Credit Hours: 3-2-4
This is the first of two practical dessert courses. Emphasis will be placed on a thorough understanding of ingredients, mixing methods and handling techniques for products basic to a large variety of desserts. Skill development in making of classical European dessert basics also will be emphasized. Skill in assembling dessert will be developed. Safety and sanitation practices will be emphasized. Basic plate design and home-style desserts also will be studied.