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.
Offered
Offered Winter only
Notes
Career Technical Education (CTE) Course
Outcomes
Upon successful completion of this course, students will be able to:
Produce a wide variety of plated dessert presentations and frozen dessert products. Communicate an understanding tempering chocolate and be able to apply it to decorating. Fluent with cooking terms, equipment, and ingredients related to creating portion desserts.