Classical & Specialty Dessert Presentation

FHD270

Preparation and presentation of desserts used for restaurant service. Hands-on applications include a variety of traditional and modern desserts using dessert sauces with appropriate garniture for plated presentation. Kitchen organization and classical preparation methods are emphasized.

3 Credits: 1 Lecture, 6 Lab

Corequisites:
FHD276

Prerequisites:
FHD214

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