This course focuses on the elements of modern dessert production and consumption. It stresses a thorough understanding and creation of all components of plated dessert production, using basic pastry principles.
BKP 183 Plated Desserts
Lec: 2.0 Lab: 3.0 Credit: 3.0
Course Offered
FallSpring
Letter GradeGrade Type
Division
Culinary Institute of Charleston