HOSP232 — Plated Desserts
HOSP 232 - Plated Desserts HOSP 232 - Plated Desserts The class will focus on developing plated desserts that are appropriate for restaurant and hotel menus. Themes include: balancing a dessert menu with flavors, textures, temperatures and visual appeal, seasonality of ingredients. Emphasis will be placed on creative plate presentation and artistry. The class will look at the production restrictions that may be present under different shop conditions. It will take into account challenges presented by staffing, facility and service volume. MAJOR COURSE LEARNING