CRT2037 Plated Desserts 6 credits
Prerequisite(s): Instructor consent
This class will focus on plated restaurant-style desserts to include hot desserts such as cobblers, buckles, custards, soufflés and bread pudding. Cold and frozen desserts will include sorbets, gelatos, espuma, semifreddos, and bombes. Individual cakes, tortes and tartlets will also be presented. Intermezzos course and pallet refreshers will include granita and the cheese course will introduce the student to appropriate after dinner cheeses with accompaniments to include crackers, candied nuts and gastriques. Plating design and development with a focus on fine dining along with mingardaise concepts will also be included in this course. Dessert wines and spirits will also be incorporated into this class.
This course may be taken 1 time for credit.