Hotel and Restaurant Dessert Production

Catalog description

This course covers the preparation and service of hot and cold desserts with focus on individual desserts, a la minute preparations and numerous components within one preparation. Students will learn station organization, timing and service coordination for restaurant dessert production. Products made will include frozen desserts, ice cream, sorbet, glazes, individual plated desserts and desserts for functions and banquets. During the course, students will develop a dessert menu from the perspective of variety, costs, practicality and how well it matches the rest of the menu. Prerequisite(s): Complete BAKING-101, BAKING-120, BAKING-122, BAKING-125, BAKING-129, BAKING-130, BAKING-131, CULMGT-105, CULMGT-112, CULART-118 and CULART-100.