Transfers ToNot transferableDescriptionDescription: An introduction to the various custards and creams used in baking, and baked goods, including Stovetop Custards, Baked Custards, Sauces, and Chocolate Creams. Emphasis will be placed on the quality of finished product. Additional focus will include how these items are used in the bakeshop, whether it be as a filling, garnish, or prepared as a sauce. Items may include pastry cream, ganache, dessert sauces, dessert soufflés, ice cream, and a variety of baked custards, such as Crème Brûlée, Pot de Crème, and Flan. The essentials of making meringues will also be discussed. 24.00 hours lecture and 36.00 hours laboratory. (Letter grade only)Usually HeldSat 10:20am–12:30pm, Sat 9:00am–10:20am 