Take a page from the past and learn to create traditional, mouth-watering desserts. Do you know the difference between a cobbler, slump and a crumble? What's a Pandowdy and how is it different from a Betty? Which ones are baked and which ones are boiled? Discover how easy it is to prepare an assortment of these fruited desserts.

CKG 8304 - 01
Central Campus
CEUs: 0.50
Contact Hours: 5.0
Synonym: 81614
Tuition: $88.00
Term: Summer 2017 (6/10/2017 6/10/2017)
Format: Classroom/Lab
Class - Sa 9:00 AM - 2:00 PM in Philip L. Van Every Culinary 210
Instructor: Jones