BAKE 165

Students will develop the ability to combine tastes, textures, and shapes to produce classical and modern plated desserts. Students will gain knowledge of techniques and equipment needed to produce desserts, sauces, and garnishes, and to use these components to create composed plated desserts that are both delicious and visually striking. Emphasis on station organization, timing, food safety and sanitation, and service coordination for dessert production. Sanitary practices and compliance with laws and ordinances of the Department of Agriculture are enforced. Students are required to have a baking kit and a professional chef's uniform to participate in class according to departmental uniform policies. Restricted to Baking and Pastry students.