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.
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
campus store and in eServices.
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
Access Services - Reasonable accommodations are available to qualified students with documented disabilities. Upon attending an intake meeting with Access Services, qualified students will receive a letter listing the approved accommodations that they may provide to their instructors. If you have a documented disability that may require accommodations, contact HTC Access Services at
AccessServices@hennepintech.edu or
https://hennepintech.edu/current-students/access-services/index.html.
Campus
Brooklyn Park Campus: 952-995-1300
Credit Details