Course Code: BAKR 013
Academic Year: 2021-2022
Students will be introduced to current trends and techniques and explore the operation of a dessert kitchen. Both theory and practice will prepare students to function in a dessert kitchen. There will be the opportunity to discuss ingredient function, methods and produce various desserts such as: a variety of custards, frozen confections, mousses, puddings, hot souffls and meringues. Students will explore techniques in the art of plating a wide variety of hot and cold desserts.