CULA 211 - Dessert Fundamentals

1 lecture hour, 4 lab hours, 2 credit hours
Hands-on course in production of French and European desserts. Includes puddings, mousses, pastries, puff paste, tarts, soufflés, ice creams, sorbets, sherbets, candies and sweet sauces. Prerequisite(s): CULA 101, CULA 102, and CULA 103.