CULA 281 - Plated Desserts

Credit(s): 3

This is an exploration of the techniques of plated desserts for a la carte service and banquets. Students are introduced to creams, custards, puddings, and related sauces. Students prepare cakes and icings, properly handle chocolates, and apply a variety of decorating styles and techniques. Students also prepare a variety of desserts, including crêpes, cobblers, soufflés, ice creams, and sorbets. Emphasis is on the proper use of chocolates, decorating techniques, and traditional and modern plate, table, and buffet presentations. (Intermittently)

Course Learning Outcomes: Upon completion of the course, students will be able to

Describe classic as well as current trends and techniques in pastry production.
Prepare a variety of various pastry skills, which employ principles, concepts and high quality standards for platted desserts.
Describe foods, preparation methods and styles associated with specific baking methods and techniques.
List, define and discuss contemporary topics in the bakeshop.