Demonstration should include á la carte and banquet techniques for various

Process/Skill Questions:

Thinking

What are some elements of plated desserts?
How do dessert plating and presentation techniques differ between á la carte and banquet styles?

Communication

How can presentation techniques be communicated to kitchen employees?
How can dessert presentations be communicated to the customer?
What techniques can ensure consistent quality and presentation of plated desserts?

Leadership

Management