CUA 152 Individual Fancy Dessert Pdn
Focuses on the preparation and decoration of individual dessert items in a commercial kitchen. Covers the preparation of cream horns, napoleons, ¿clairs, cream puffs, marzipan fruits, marzipan sculptures, tarts, flambed desserts, international desserts, pastry shells, pulled sugar, spun sugar, and individual chocolate decorations. Students research and locate dessert menus/recipes to be used in lab production.