Chocolate, Confections and Plated Desserts

Catalog description

2 Lab Hours Prerequisites: CLR 135 , CLR 140 Description In this course students learn the principles and techniques of preparing chocolates, and sugar cooking. Building upon the skills learned in this and previous classes, students prepare a variety of restaurant quality plated desserts suitable for retail, ala carte or banquet service; allowing them to transition from a basic to intermediate skill level. The theory of plated dessert design and presentation are discussed.