CULA281 — Plated Desserts
This is an exploration of the techniques of plated desserts for a la carte service and banquets. Students are introduced to creams, custards, puddings, and related sauces. Students prepare cakes and icings, properly handle chocolates, and apply a variety of decorating styles and techniques. Students also prepare a variety of desserts, including crêpes, cobblers, soufflés, ice creams, and sorbets. Emphasis is on the proper use of chocolates, decorating techniques, and traditional and modern plate, table, and buffet presentations. (Intermittently) Course Learning