Catalog Description
Applied study of techniques for the production process for creating mousse-based desserts and "entremet" cakes. Emphasis on current trends, seasonal and local produce, and dietary restrictions (vegan, vegetarian, gluten-free, nut-free).
Requisites
PREREQ: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL) or CSST 9661; Completion of or concurrent enrollment in: (CAHS 20A or CAHS 20B or CAHS 20C) or (CSST 9650 or CSST 9651)
Learning Outcomes