BPA 130 Introduction to Plated Desserts and Production Techniques

This course introduces students to the artistic principles that guide pastry chefs as they decorate different plated desserts. Students will apply their knowledge of patries but in the context of bulk production. Students learn color theory, plating principles, still-frozen desserts, and a variety of decrating techniques in the context of plated desserts. Prerequisite: BPA 144

Credits

2