KBPA 151 Dessert Cakes

Classic tortes, as well as, innovative, lighter entremets ca are taught in this workshop-style course – which emphasizes cakes as delicious desserts and as distinctive eye-catching finales. Students will learn foundational elements including mousses, fruits, sponge cakes, meringues, and chocolate components that will be the building blocks for creating their own unique desserts. All culinary and baking/pastry lab Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours