Course Code: SUGR 5003
Academic Year: 2020-2021
The plated dessert offers the pastry chef an opportunity to develop a sense of artistry and visual style, while at the same time learning how to balance and enhance complex flavours and textures. In this course students will work with a variety of ingredients from around the world to create both hot and cold multi-element plated desserts. The course will explore international desserts and modern dessert trends such as miniaturization and molecular gastronomy, while allowing students to develop a sense of accuracy and improve their time management skills within the fast-paced dessert kitchen.