Subject Code
HOS
Course Number
249
Credit Hours Min
2
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/ 3 laboratory hours
Programs
HOS249 is a degree map requirement for:
Course Outline
CIP Code (2020)
12.0503 - Culinary Arts/Chef Training