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 or FHD209. Corequisite(s): FHD288 or FHD276.