DESSERTS IN CATERING
DESSERTS IN CATERING
Who is this for?
For chefs, owners and staff of restaurants, cafes, hotels and catering service providers. For anyone looking for ideas for practical and impressive sweet creations on their menu.
This course covers:

  • Plated desserts

  • Banquet desserts

  • Flavour and texture combinations

  • Arranging plated desserts

  • Alternative serving ideas

  • The art of exquisite embellishment with chocolate decorations

NOTE

The thematic content of each course includes any special occasions falling in a given quarter, ssuch as Halloween or Christmas, for example.


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