Classical and Specialty Dessert Presentation
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) Prerequisite(s): FHD214. Corequisite(s): FHD288.
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