PMGT 230 Advanced Pastry Techniques
Previously 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 and A la Carte. The course is designed to expose students to current food service trends. Demonstrations and group participation exercises will supplement 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 to include: assembled desserts, tortes and gateaux, frozen desserts, hot and cold desserts, and sauces; prepare and execute a plated pastry and buffet presentation.
- Demonstrate various plate and confectionary decorating skills.
- Practice sanitation and safety standards.
Course Objectives
- Describe and discuss the ingredients used in classical and modern style pastries.
Program Goal(s)
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Perform satisfactory culinary and baking skills in an industry-accepted manner.
- Demonstrate proficiencies in increasing and decreasing recipes and formulas.
Program Goal(s)
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Perform satisfactory culinary and baking skills in an industry-accepted manner.
- Diagram, prepare, and construct finished desserts with emphasis on presentation to include: assembled desserts, tortes and gateaux, frozen desserts, hot and cold desserts, and sauces; prepare and execute a plated pastry and buffet presentation.
Program Goal(s)
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Perform satisfactory culinary and baking skills in an industry-accepted manner.
- Demonstrate various plate and confectionary decorating skills.
Program Goal(s)
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Perform satisfactory culinary and baking skills in an industry-accepted manner.
- Practice sanitation and safety standards.
Program Goal(s)
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Maintain industry and legal standards in reference to sanitation and safety.