HCM 130 - Plated Desserts

Credits: 1
Lecture Hours: 0
Lab Hours: 2
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech

Provides experience in the preparation of fine dining style-plated desserts. Students rotate through different dessert components making sauces, pastries, mousses, fillings, cakes, and ice creams. Students learn how to work with chocolate, pastillage, cooked sugar and pastry garnishes, adding extra dimension to desserts. Each week the class focuses on new desserts, learning how to plate and serve sweet works of art.
Prerequisite: HCM 116, HCM 224
Competencies

Discuss components of a plated dessert
1. Describe a well-planned dessert
2. Identify flavor, texture and temperature contrasts
3. Define proper portions of components
Evaluate Entremets and Souffles
1. Prepare main item desserts and hot and frozen souffles
2. Produce individual pies and tarts
3. Discuss a production schedule
4. Review proper handling and storage methods
Analyze dessert sauces
1. Select a variety of sauces
2. Use different production methods
3. Compare sauces for proper consistency
Critique intricate garnishes
1. Define a theme for a dessert
2. Select a garnish
3. Prepare garnishes
Evaluate frozen desserts
1. Prepare ice-creams, sorbet, and granite
2. Compare different methods for freezing
3. Contrast textures of finished product
Create artistic dessert presentations
1. Compose plate designs
2. Compare artistic desserts
Critique plated desserts
1. Examine plated desserts
2. Distinguish between well-planned desserts and not
3. Develop a dessert menu

Competencies Revised Date: 2019