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May 05, 2024
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CA 1300 - Contemporary Dessert Plating
3 Credit(s) Hours: 5 hrs./1 lecture and 4 hrs. laboratory
The course continues the study of baking and pastry arts, launching students into advanced techniques necessary to gain entry-level employment in a pastry kitchen. Through the preparation of classic and contemporary products, students will gain advanced skill in station set-up, production techniques, sauces, plating techniques, garniture, and centerpiece design and execution necessary for buffet, banquet, and a la carte service.
Prerequisite(s): CA 1100 and CA 1200
Department: Tourism and Hospitality
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