CMGT 230 Plated Desserts

In this course students will learn industry acceptable procedures for producing both hot and cold plated desserts as they apply to a dessert buffet. The course is designed to expose students to current foodservice trends. Demonstrations and group participation exercises will supplement the students' development of technical skills and knowledge.

Credits

3

Prerequisite

CMGT 135

Hours Weekly

3 hours weekly

Course Objectives

1. 1. Describe and discuss the ingredients used in classical and modern style pastries.
2. 2. Demonstrate proficiencies in increasing and decreasing recipes and formulas.
3. 3. Diagram, prepare, and construct finished desserts with emphasis on presentation
4. 4. Describe and discuss the application of plated desserts on buffets.
   
5. 5. Demonstrate various plate and confectionary decorating skills.
   
6. 6. Diagram and execute a plated pastry presentation.
   
7. 7. Diagram and execute a pastry buffet presentation.

Course Objectives

1. 1. Describe and discuss the ingredients used in classical and modern style pastries.
2. 2. Demonstrate proficiencies in increasing and decreasing recipes and formulas.
3. 3. Diagram, prepare, and construct finished desserts with emphasis on presentation
4. 4. Describe and discuss the application of plated desserts on buffets.
   
5. 5. Demonstrate various plate and confectionary decorating skills.
   
6. 6. Diagram and execute a plated pastry presentation.
   
7. 7. Diagram and execute a pastry buffet presentation.