This course provides an introduction to the art of plated desserts and nutritional needs. Students will prepare the different categories of plated desserts including hot, cold, chocolate, fruit, nut, custard and frozen. Students will also prepare various sauces, garnishes and be introduced to modern techniques and trends. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.