Dessert Menu Development (CRT 2026)

Term: 2020-2021 Academic Year Spring Term

Faculty

Chris E FoltzShow MyInfo popup for Chris E Foltz

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Description

The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, and architect, an ice cream maker, a sculptor and a florist. Students will learn to develop dessert menus for the food services industry using a variety of techniques to add visual appeal to plated desserts. This course will be an eleven-week project where students will work towards a goal of developing a complete dessert menu.