CUL-180 Plated Dessert Presentation

Credits: 3
Lec 1 Lab 2 Practicum 0
Tier Rate: Tier II
This class focuses on the elements of modern dessert composition. It stresses a complete understanding and creation of all components of plated dessert production, using the basic patisserie principles. This class will help prepare students by giving them the basic skills needed to compose and present desserts in a restaurant, club, hotel or resort setting. Students will gain knowledge of techniques and equipment needed to produce desserts, sauces and garnishes and to use these components to create finished plated desserts that are both delicious and visually striking. Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. Prerequisite(s): HRM 115 or concurrent enrollment and grade of “C” or better in CUL 121.