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.)
Course ID
60P
Department
Culinary Arts & Hospitality
Subject
Culinary Arts & Hospitality
Units
1
Requisites
PREREQ: (CAHS 10A and CAHS 10B) or CSST 9650; Completion of or concurrent enrollment in: CAHS 20A and CAHS 20B ADVISE: Completion of or concurrent enrollment in: CSST 9651
Transfer code
CSU
Credit type
Credit/Degree Applicable
Lecture hours
Lec-17.5
Has field trips
0