CARTS 204 Pastries and Plated Deserts

The preparation and service of a variety of hot and cold desserts is emphasized in this course. Students prepare frozen and individually plated desserts for functions and banquets. The development of a dessert menu emphasizing variety is a focus of the course.

Credits

5

Distribution

Hospitality

Offered

Fall, Spring

Notes

 

Outcomes

1. Develop production sheets including portion size, serving temperatures, quantities, garnish and timing
2. Evaluate and create menu specials using several components ( sauce, ice cream, cookies and sugar) and present contrasts in texture and flavor
3. Prepare complex recipes using proper preparation techniques with an emphasis on presentation
4. Prepare various hot and cold desserts using specialty and seasonal ingredients

Area of Study:

Career Education

Instructional Mode:

In-person

Campus:

Downtown