This course provides an introduction to large volume production and plated desserts. Students will learn proper and efficient production of various baked goods based on large batch production. Students will also be introduced to plated desserts and various plating techniques. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies.
Prerequisites
| The following courses must be taken prior to this course |
|---|
| BPA 131 - Breads & Rolls with a minimum grade of C |
| CUL 105 - Safety & Sanitation with a minimum grade of C |
| Students must have a current ServSafe Managers Certification and/or permission from the Program Coordinator |
Sections
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deadlines
| Term | Location | Sections |
|---|---|---|
| No Sections Available | ||