BKP 125 - Hot and Cold Desserts

Lec. 2 Lab. 3 Cr. 3

Prerequisite(s): BKP 119
This course covers the principles of hot and cold desserts to include bombes, parfaits, baked Alaska, ice cream, sorbets, sherbets, granitas, hand-stretched strudel, crepes and soufflés. Students will prepare desserts with suitable sauces and garnishes.