Catalog Description
Applied study of dessert presentations for restaurants and buffets: menu planning, development, assembly techniques, plating, and buffet design. Emphasis on current trends, including use of seasonal, local produce and dietary restrictions (vegan, nuts and gluten-free.)
Requisites
PREREQ: (CAHS 10A and CAHS 10B) or CSST 9650; Completion of or concurrent enrollment in: CAHS 20A and CAHS 20B Recommended Preparation, Completion of or concurrent enrollment in: CSST 9651
Learning Outcomes