OBCC 200Plated Desserts & Mignardise –2.5
Our plated dessert section includes theory, preparation, and presentation to give students a platform to expand their creativity. The students start with artisanal desserts and work their way up to a multi- element, contemporary plated desserts. This course also introduces students to mignardise applications which can be applied to many pastry buffet preparations, such as tempered chocolate confections, Petit French pastries and tea cookies.
- Subject
- OBCC
- Credits (min)
- 2.5
- Credits (max)
- 2.5
- Credit unit
- Credit Hours
- Type
- course
- Edition
- 2025-2026
- Source
- www.ice.edu