BKP 183 - Plated Desserts

Lecture: 2 Lab: 3 Credit: 3
Contact Hours: 75
This course focuses on the elements of modern dessert production and consumption. It stresses a thorough understanding and creation of all components of plated dessert production, using basic pastry principles.

Prerequisite: BKP 181 and BKP 210
Additional Notes: None

Grade Type: Letter
General Education Category: None
Division: Culinary Institute of Charleston