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).
Course ID
60N
Department
Subject
Units
1
Requisites
PREREQ: (CAHS 10A and CAHS 10B) or CSST 9650; Completion of or concurrent enrollment in: CAHS 20A and CAHS 20B ADVISE: Completion of or concurrent enrollment in: CSST 9651
Transfer code
CSU
Credit type
Credit/Degree Applicable
Lecture hours
Lec-17.5
Has field trips
0