CA 1300 — Contemporary Dessert Plating
The course continues the study of baking and pastry arts, launching students into advanced techniques necessary to gain entry-level employment in a pastry kitchen. Through the preparation of classic and contemporary products, students will gain advanced skill in station set-up, production techniques, sauces, plating techniques, garniture, and centerpiece design and execution necessary for buffet, banquet, and a la carte service.