Classical and 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:
FHD288 or

Prerequisites:
FHD214; or
FHD209