CUA 152 Individual Fancy Dessert Production
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Focuses on the preparation and decoration of individual dessert items in a commercial kitchen. It covers the preparation of cream horns, napoleons, éclairs, cream puffs, marzipan fruits, marzipan sculptures, tarts, flambéd desserts, international desserts, pastry shells, pulled sugar, spun sugar, and individual chocolate decorations. You will research and locate dessert menus/recipes to be used in lab production.
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