Hot and Cold Desserts

Catalog description

This course introduces students to the production of chilled and frozen desserts, hot desserts, and desserts using both hot and cold components. Students will design menus for a bakeshop or pastry operation and develop an understanding of the various management tools required for the operation. Students will learn to analyze and forecast sales. An emphasis is placed on plating and garnishing techniques of dessert production. Students will take a practical assessment to demonstrate proficiency with bakeshop skills. Additional expenses may include supplies, equipment, and/or uniforms. MEETING DETAILS:3 hrs lec; 3 hrs lab