PAST 200 - Contemporary Desserts

1-3-2
Examination of individual desserts with a modern approach. Topics include: plate composition, portioning, flavor combination, textures, eye appeal, balance, color, harmony, and plate decoration techniques. Prerequisite(s): “C” or better in CULA 102, and CULA 103, and PAST 101, and PAST 102, and PAST 150.