CUA 152 Individual Fancy Dessert Production
3 Credit Hours • 67.5 Contact Hours (Lecture/Lab Combination)
Focuses on the preparation and decoration of individual dessert items. Covers the preparation of cream horns, napoleons, éclairs, cream puffs, marzipan fruits, marzipan sculptures, tarts, flambéed desserts, international desserts, pastry shells, pulled sugar, spun sugar, and individual chocolate decorations. Students research and locate dessert menus/recipes to be used in lab production.