BPT 1224 — Cookie, Mignardise and Frozen Desserts
This course is designed as instruction on how to make a variety of cookies, biscotti’s, miniature desserts, ice creams, anglaise, petit fours and sorbets. Different methods and techniques will be covered such as creaming, tempering, foaming, product knowledge, and terminology. Provide skills in the production of churned and frozen desserts. Two hours lecture. Four hours laboratory. Four hours credit.