CRT2026 Dessert Menu Development 1 credit
Prerequisite(s): Instructor consent
The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, and architect, an ice cream maker, a sculptor and a florist. Students will learn to develop dessert menus for the food services industry using a variety of techniques to add visual appeal to plated desserts. This course will be an eleven-week project where students will work towards a goal of developing a complete dessert menu.
This course may be taken 1 time for credit.