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.
Hours Weekly
3 hours weekly
Course Objectives
- Describe and discuss the ingredients used in classical and modern style pastries.
- Demonstrate proficiencies in increasing and decreasing recipes and formulas.
- Diagram, prepare, and construct finished desserts with emphasis on presentation
- Describe and discuss the application of plated desserts on buffets.
- Demonstrate various plate and confectionary decorating skills.
- Diagram and execute a plated pastry presentation.
- Diagram and execute a pastry buffet presentation.
Course Objectives
- Describe and discuss the ingredients used in classical and modern style pastries.
- Demonstrate proficiencies in increasing and decreasing recipes and formulas.
- Diagram, prepare, and construct finished desserts with emphasis on presentation
- Describe and discuss the application of plated desserts on buffets.
- Demonstrate various plate and confectionary decorating skills.
- Diagram and execute a plated pastry presentation.
- Diagram and execute a pastry buffet presentation.