ADVPAST 252 - Restaurant And Production Desserts

Institution:

Culinary Institute of America

Subject:

Description:

This course covers the preparation and service of hot and cold desserts with a focus on individual desserts, à la minute preparations, and numerous components within one preparation. Students will learn station organization, timing, and service coordination for restaurant dessert production. Products made will include frozen desserts, ice cream, sorbet, glacés, individual plated desserts, and desserts for functions and banquets. During the course, students will develop a dessert menu from the perspective of variety, costs, practicality, and how well it matches the rest of the menu.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ciachef.edu

Phone Number:

(845) 452-9600

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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