CUL 322 - Plated Desserts & Amuse Bouche

Institution:

Robert Morris University Illinois

Subject:

Description:

Students will produce sauces and garnishes for banquets, buffets and restaurant production. Speed and convenience items will be used as well as choux paste and puff pastry from scratch. Pate de fruit and amuse bouche items will also be produced from scratch. Students will be required to complete a photographic journal of their work. This is a kitchen lab course. ( Prerequisites: CUL 110 & CUL 240)

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.robertmorris.edu/

Phone Number:

(312) 935-6800

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Quarter

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