CULA1270 — Creams, Custards, Mousses, and Sauces

This course focuses on providing the student in-depth knowledge and skills in preparing a variety of creams, custards, mousses, meringues, buttercreams, icings, glazes and dessert sauces. This lab course provides students with hands-on experiences with bakery production.

Part of

• Baking and Pastry Entrepreneur Associate of Applied Science Degree
• Baking and Pastry Entrepreneur Occupational Certificate

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