Applied study of dessert presentations for restaurants and buffets: menu planning, development, assembly techniques, plating, and buffet design. Emphasis on current trends, including use of seasonal and local produce.
Course ID
60P
Department
Subject
Units
1
Requisites
PREREQ.: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL) or CSST 9661; Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CAHS 20C or CSST 9650 or CSST 9651
Transfer code
CSU
Credit type
Credit/Degree Applicable
Lecture hours
Lec-17.5
Has field trips
0