CLA 252 Restaurant Desserts
Topics in this course include purchasing, cost control and production management. This course is responsible for the restaurant's desserts, so portioning, plating and presentation, and emphases on dessert sauces and garnishes are stressed. Other topics include recipe modification, seasonality, and special diets. R, 12 (1 lecture hour and 3 laboratory hours) Prerequisite: CLA 100 with a minimum grade of C, CLA 141 with a minimum grade of C, CLA 142 with a minimum grade of C, HSP 107 with a minimum grade of C and current Food Handler's license. Note: In addition to tuition, this course requires an additional variable tuition rate.