CULA1270 Creams, Custards, Mousses, and Sauces

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.

Credits

2

Prerequisite

None

Course Requirements and Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Learning Outcomes

The following outcomes will be addressed in the course:
Demonstrate professional, safe and sanitary work practices
Apply basic math skills to recipe conversions
Evaluate formulations and recipes for creams, custards, mousses, and sauces
Select correct equipment for recipes
Demonstrate proper mixing, cooking, and baking methods
Prepare a variety of custards and creams
Prepare a variety of mousses and other fillings
Prepare a variety of dessert soufflés and cheesecakes
Prepare a variety of dessert sauces
Demonstrate abilities to pipe, design decorative features, and write with piping bag

Text and References

A list of textbooks required for this course is available at the bookstore.

Course Scheduling

The scheduled hours of instruction include sixteen hours for each lecture credit, thirty two hours for each lab credit and forty hours for each credit of supervised occupational experience (SOE).  Lecture credit may include formal or impromptu lectures, demonstrations or discussions with the entire class or with small groups or individuals.  Refer to the Course Credits section of this course outline for the credit breakdown.

Accommodations Statement

Disability Services assists students with disabilities who need accommodations to access programs, services and college activities.  If this applies to you, please contact the DS Office on your campus to initiate the accommodations process. 
Brooklyn Park Campus - 763-488-2477
Eden Prairie Campus – 952-995-1544

Campus

Brooklyn Park Campus: 952-995-1300

Credit Details

Lab:

2