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CULA 220 Patisserie I 3.0 Credits

Students will be introduced to a variety of techniques that are the foundations to creating restaurant quality desserts, including mousses, sorbets, custards, ice creams, and frozen desserts. Along with learning techniques, applications, and utilization of products dessert plating will be part of the students development.

College/Department: Center for Food Hospitality Management
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 125 [Min Grade: D]

Culinary Arts & Science

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