CUL ART 71 Plated Desserts

Units: 3
Prerequisites: CUL ART 7 Baking and CUL ART 8 European Pastry Production with a grade of “C” or better.
This course is designed to give the student repeated opportunities in plated desserts design and components of desserts including, but not limited to, chocolate tempering, template manufacturing, various tuilles, frozen desserts, cake layers, sauces, sugar garnishes, mousses, and curds.