Transfers ToCSUDescriptionThis course explores the diversity of French desserts from different regions. From the east region of Alsace, influenced by Germany and Switzerland, to the west coast of Normandy and the rich region of Provence, each region has a cultural and geographic uniqueness reflected in the desserts. Brioche, Paris-Brest, fruit tarts, chocolate and fruit mousses, petits fours, cookies, macaroons, and charlottes are covered. Previous baking courses or experience recommended. Portions of instruction may be offered online; may also be offered fully online.Usually HeldThu 3:30pm–4:20pm, Thu 4:30pm–7:50pm, Wed Thu 8:30am–9:20am, Wed Thu 9:30am–12:50pm 