Provide a 6 item dessert menu

4 sweet dessert

2 savory dessert

• Each dessert should have at least 3 components (for example: a brownie is not a "dessert", but a brownie served with caramel sauce and homemade icecream would be acceptable)
• These must bedesserts, not any other course
• Provide all recipes for each dessert:
• full recipes, including ingredient weights, and method should be included
• no premade items should be used (for example: premade puff pastry dough, store bought ice cream)
• include the recipe yield
• Use metric system weight in recipes
  • Recipes can NOT be from course manual
  • Recipes that are copied word for word is not accepted

4) Costing calculations for each dessert: (18 marks)

• ingredient prices found at: https://www.wholesaleclub.ca/
• full costing calculations must be shown for each dessert
• including your yield, cost per portion, and selling price
• Provide references (5 marks)
• a list of websitesis NOTsufficient