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Apr 20, 2024
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CULA 2352 - Hot & Cold Desserts
Credit hours: 3
Prerequisites: CULA 1200 - Sanitation and Food Safety
CULA 1310 - Fundamentals of Baking
Course Description:
This course covers the principles and techniques of sorbets and ice creams, soufflés, cobblers, crisps and strudel dough products. Topics include baked Alaska, bombes, sherbets, crepes and hot and cold soufflés. Students will prepare hot and cold desserts with suitable sauces and garnishes.
Student Learning Outcomes:
Students will be able to:
- Identify Custards, Puddings, Mousses, Soufflés and Frozen Desserts
- Prepare and evaluate starch-thickened or boiled puddings, baked custards and baked puddings and prepare steamed puddings.
- Demonstrate and evaluate the preparation of Bavarian creams and mousses and use Bavarian creams to prepare charlottes.
- Describe, prepare, and evaluate ice cream and sorbet and use these to prepare desserts and demonstrate skill needed to prepare still-frozen desserts, including bombes, frozen mousses, and frozen soufflés.
- Prepare hot and cold dessert soufflés
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