CULA 1270 - Creams, Custards, Mousses, and Sauces

Institution:

Hennepin Technical College

Subject:

Description:

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. (Prereq: None) (BP) 2 cr

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hennepintech.edu

Phone Number:

(952) 995-1300

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.