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Apr 25, 2024
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CUA 152 - Individual Fancy Dessert Production3.0 Credits
Focuses on the preparation and decoration of individual dessert items. Covers the preparation of cream horns, napoleons, eclairs, cream puffs, marzipan fruits, marzipan sculptures, tarts, flamed 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. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 67.5 Contact hours
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