CA8. 380 Plated Desserts

An advanced pastry class focusing on the techniques for plate presentation of chocolate, confections, and frozen desserts. This course will cover chocolate tempering, chocolate decorating, and garnishes to maximize impact. We will discuss sugar work and cover techniques for making garnishes. This course will also cover equipment, ingredients, and trouble shooting for confection work. We will cover freezing, mixing, and consistency for frozen dessert products.

Credits

3

Offered

Offered Winter only

Notes

Career Technical Education (CTE) Course

Outcomes

Upon successful completion of this course, students will be able to:
After completing this course, the student should be able to produce a wide variety of plated presentations and frozen dessert products. The student should understand the tempering of chocolate and apply it to decorating. They should understand the frozen dessert processes and equipment used. A wide variety of dessert mediums will be covered.