CUL-180 Plated Dessert Presentation

Credits: 2
Contact Hours: Lec 1 Lab 2
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. Prerequisite(s): Grade of “C” or better in CUL 121, HSM 115.