Subject Code
HOS
Course Number
247
Credit Hours Min
3
Course Description
How to produce and merchandise restaurant-style desserts. Along with an emphasis on dessert menu planning, production techniques are practiced involving plate-up, garnish, and component style desserts. 1 lecture/4 laboratory hours
Prerequisite
Complete ALL of the following Courses:
Programs
HOS247 is a degree map requirement for:
CIP Code (2020)
12.0503 - Culinary Arts/Chef Training