Students will focus on advanced cake decorating methods, decorative sugar, and chocolate showpiece making techniques, as well as plated desserts for a la carte service and banquet work. Students will develop proper plating and service selections, color, texture and height, and focal point balance. The profitability of classical desserts and nutritional value will be examined. Showpieces and sculptures made in this class can be used in competitions and during special events. Prerequisites: None Additional Course Fee: $360.00