CULA 211 - Dessert Fundamentals

1-4-2
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, CULA 103.