PSTR1340 — Plated Desserts
PSTR 1340 - Plated Desserts PSTR 1340 - Plated Desserts Preparation and service of hot and cold desserts with a focus on individual desserts, à la minute preparations, and numerous components within one preparation. Emphasis on station organization, timing, and service coordination for restaurant dessert production. Professional chef uniform and kitchen tools required. Lab Required: Yes Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals. Type of Course: Workforce
Prerequisites: CHEF1305, PSTR1301