HRI283 — Custards and Cremes
HRI 283 - Custards and Cremes HRI 283 - Custards and Cremes Provides an integrated study of classical and contemporary custards and cremes as menu items and recipe ingredients.
Prerequisites: HRI280, HRI158
HRI 283 - Custards and Cremes HRI 283 - Custards and Cremes Provides an integrated study of classical and contemporary custards and cremes as menu items and recipe ingredients.
Prerequisites: HRI280, HRI158