UHMC Culinary Arts student Sage Gomes sits in front of her raspberry white chocolate mousse cakes. — UH Maui College photo

With at least 75 percent of the classes at the University of Hawaii Maui College online, some courses are successfully taking place face to face, including the award-winning Culinary Arts Program, with strict health and safety protocols in place.

For the last two weeks, Advanced Baking 1 students have been working on entremets, stunning multilayered mousse-based cakes with various complementary flavors and varying textural contrasts.

French in origin — “entremets” is pronounced ‘ontra-may’ — the desserts weren’t cakes at all in the 12th century when the word referred to the entertainment served between the courses of a feast. They eventually evolved into small dishes served between savory courses and today are desserts.

Culinary Arts Program Coordinator Pastry Chef Teresa Shurilla teaches the advanced class and has decades of experience making these cakes.

“They’re the best way to teach the foundation skills that are required for almost any complex cake or patisserie,” Shurilla said in a news release.

Chocolate caramel mousse cake with a hazelnut dacquoise is pictured. — UH Maui College photo

For complete information about the UHMC Culinary Arts Program, visit maui. hawaii.edu/culinary.

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