CHOCOLATE AND SUGAR

Catalog description

This course focuses on regional, traditional Puerto Rican and Caribbean desserts. Within the course, students will be exposed to demonstrations and hands on experience. Likewise, students will also have the opportunity to make unique dessert from the Caribbean’s. Emphasis will be given in the manipulation of recipes in a various scenario that includes presentation for large production, buffet style, typical and modern plated desserts. Students will be able to apply basic technics, proper handling, storage and sanitation of baked goods in a commercial and professional setting. The course will use the Internet as a research tool and email as a communication tool. The MS Word program will be used for writing projects.