BAKE-116 Plated Desserts

Credits 4 / 4 Contact Hours
Pre-requisite: Placement into RDNG-016 (ACSR-016); BAKE-102. Note: Approved uniform required.
This course will give the student the opportunity to explore the possibility of contrasting and complementing flavors and textures as well as the color and style considering the customer base specific event or menu needs.

Course Outcomes
1. Define plated desserts with 95% accuracy 2. Explain trends on plated dessert with 99% accuracy 3. Design a classic dessert menu with 95% accuracy 4. Demonstrate how to develop a pastry contrast wheel with 95% accuracy 5. Describe dessert mise en place with 99% accuracy 6. Plate desserts for menus with 99% accuracy 7. Explain how to plate bomb desserts verses fruit, cream sauce and frozen dessert with 95% accuracy 8. Demonstrate how to plate multiple layered fillings with 95% accuracy 9. Demonstrate how to garnish using elaborate chocolate and caramel decorations with 95% accuracy 10. Demonstrate how to create plated desserts with two or three sauces with 95% accuracy 11. Define vanilla as a flavoring agent with 99% accuracy 12. Draw a template for tuile dragonfly with 95% accuracy 13. Make rings using acetate to decorate plates with 95% accuracy 14. Demonstrate how to make a classic galette with 95% accuracy 15. Explain how to make template for cookie basket shell and handles with 95% accuracy 16. Demonstrate how to make templates used to create overlapping circles of cocoa powder and powdered sugar in a serving plate in the presentation of chocolate ganache towers with 95% accuracy 17. Demonstrate how to make a template for hot chocolate truffle cake presentation with 95% accuracy 18. Demonstrate how to make template for strawberry Romanoff presentation with 95% accuracy 19. Demonstrate how to make template for the presentation of trio of chocolates with marzipan parfait with 95% accuracy 20. Demonstrate how to make template used as a guide in piping chocolate figurines to decorate hearts with 95% accuracy.

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