Course Code: SUGR 5004
Academic Year: 2020-2021
Frozen desserts are a beloved staple of the dessert kitchen, and involve a deep understanding of food science. Students will utilize advanced equipment such as Pacojets, anti-griddles and blast freezers to create a wide variety of both churned and still-frozen desserts. Recipe formulation and ingredient balance will be explored through the preparation of such frozen confections as sorbet, gelato, semifreddo, granite, ice pops, savoury ice cream, as well as complex multi-layered bombes and frozen entremets. Items made in class may be stored and used in SUGR - Modern and International Plated Desserts.