Jun 19, 2019  
Undergraduate Catalog 2018-2019 
    
Undergraduate Catalog 2018-2019 [ARCHIVED CATALOG]

VGCA 113 - Professional Cooking: Desserts


1 hour

This course covers the basic theory and skill sets for the preparation of desserts such as custards, sauces, meringues, soufflés and frozen desserts.  Topics covered include the use of dessert making equipment, as well as a variety of ingredients and their specific function. Lab Fee: 10 ($210).
Pre- or Co-requisite: VGCA 151 .
WINTER