BAP 215 — Plated Desserts
focuses on the preparation and presentation of plated desserts. Contemporary versions of traditional desserts will be created utilizing several styles of plate presentation. Advanced flavor development and menu planning will be introduced. Students will simulate a la carte restaurant plating techniques to present finished desserts. (Credit is only allowed for either BAP 215 or HRM 514.) Prerequisites: BAP 210 with a minimum grade of "C" and Reading Proficiency
Prerequisites: BAP 210