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BAP:205Ice Cream and Frozen Desserts2

This course introduces the multiple production techniques of frozen desserts. Students will be taught the fundamentals of balancing formulations, controlling texture, and developing flavor profiles, with an emphasis on the creation of classical and modern frozen desserts. Consumer marketing and evaluation will also occur during this class. Additional lab hours required. Prerequisites: BAP 201 with a minimum grade of "C" and Reading Proficiency.