CA8. 380 Plated Desserts

An advanced pastry class focusing on the techniques for plate presentation of chocolate, confections, and frozen desserts. This course will cover chocolate tempering, chocolate decorating, and garnishes to maximize impact. We will discuss sugar work and cover techniques for making garnishes. This course will also cover equipment, ingredients, and trouble shooting for confection work. We will cover freezing, mixing, and consistency for frozen dessert products.