CART 148 - Plated Desserts (1)

In this course, students learn how to incorporate ice creams and sorbets into hot, cold, and frozen desserts, souffles, and a la minute plated desserts. Students become familiar with the flavor and texture elements in successful plating and learn to evaluate them using all five senses. Students also learn and explore classic French and modern presentations that can be applied to creating their own plated desserts.

Prerequisite(s): CART 100 - Intro Culinary Food Service (2), CART 115 - Safety/Sanitation in Food Serv (2), CART 212 - Baking Skills & Development (4), CART 245L - Cooking Fundamentals I Lab (2), and CART 245 - Cooking Fundamentals I Lecture (1)