CULA 1671 - Dessert Composition and Presentation

2 Credits

This course introduces the art of plated desserts, combining classic and modern techniques. Students will prepare cakes, custards, mousses, and other components while practicing advanced plating and dessert design for restaurant and patisserie settings. Emphasis is placed on creativity, balance of flavor, and visual design of desserts. 2C/0/2/0

Prerequisite(s): CULA 1616

Co-requisite(s): CULA 1672, CULA 1673, CULA 1674, CULA 1675, CULA 1676, and CULA 1677