BPA 165 Hot and Cold Desserts

Lecture: 1 Lab: 4 Clinic: 0 Credits: 3

This course covers the principles and techniques of frozen desserts, souffles, cobblers, crisps, and strudel dough products. Topics include bombes, parfaits, baked Alaska, ice cream, sorbets, sherbets and granites; hand-stretched strudel products, crepes, and hot/cold souffles. Upon completion, student should be able to prepare and plate hot and cold desserts with suitable sauces and garnishes.

Pre-requisite(s): CUL 110 and CUL 160 .
Course is typically offered in Spring.
Student Learning Outcomes (SLOs)
At the completion of the course, the students should be able to do the following:

Create a wide variety of hot desserts.
Create a wide variety of cold desserts.
Compose a plated dessert using industry techniques.
Produce various dessert sauces.
Choose appropriate garnishes based on desserts.