This course will introduce students to new concepts, skills and techniques for preparing contemporary and classical desserts. Students will be preparing a variety of specialty baked goods, desserts, sauces, and chocolates. Students will learn how to present desserts using modern plating techniques that will include a variety of garnishes.
This course is one of the series of courses which, when taken together, will prepare the student to write the second period apprenticeship exam and / or complete the Culinary Arts Diploma Program.
