CULH 2160 - Plated Desserts

Credit Hours: 4.00

Prerequisites: CULH 2180

CULH 2160 gives students an overall appreciation and understanding of plated desserts and the techniques used to create high quality, visually attractive desserts for restaurants, country clubs, and conference centers.

Location: Center Campus

Contact Hours: 6
Billable Contact Hours: 6

OUTCOMES AND OBJECTIVES
COURSE OUTCOMES:

2160.1: Upon completion of this class, a student will be able to demonstrate the scaling techniques used in baking.
Objective: Identify different scales and scaling procedures.
Objective: Describe steps used in properly scaling ingredients.

2160.2: Upon completion of this class, a student will be able to evaluate the use of dessert sauces in a plated dessert creation.
Objective: Define the steps in the preparation of dessert sauces.
Objective: Explain the process used in the preparation of dessert sauces.
Objective: Prepare a dessert creations using dessert sauces.

2160.3: Upon completion of this class, a student will be able to evaluate dessert plating techniques.
Objective: Explain the plating process as it applies to desserts.
Objective: Define the steps in the plating of desserts.
Objective: Describe the steps in the plating of desserts.
Objective: Prepare a variety of plated desserts.

2160.4: Upon completion of this class, a student will be able to produce a completed plated dessert by using a variety of fillings and toppings.
Objective: Discuss method of preparation and finishing techniques for various fillings and toppings.
Objective: Define a variety of fillings and toppings for various dessert creations.
Objective: Describe a variety of fillings and toppings for various dessert creations.

2160.5: Upon completion of this class, a student will be able to evaluate frozen desserts.
Objective: Prepare frozen desserts.
Objective: Describe a variety of ice creams, sorbets and frozen desserts.
Objective: Define a variety of ice creams, sorbets and frozen desserts.

2160.6: Upon completion of this class, a student will be able to prepare a plated dessert from a ” Mystery basket”
Objective: Define and outline a dessert using the mystery basket ingredients.
Objective: Describe a dessert made using the mystery basket ingredient.
Objective: Prepare and evaluate a dessert using the mystery basket ingredients in the time allotted.

COMMON DEGREE OUTCOMES
(Bulleted outcomes apply to the course)

1. The graduate can integrate the knowledge and technological skills necessary to be a successful learner.

2. The graduate can demonstrate how to think competently.

3. The graduate can demonstrate how to employ mathematical knowledge.

The graduate can demonstrate how to communicate competently.

The graduate is sensitive to issues relating to a diverse, global society.

COURSE CONTENT OUTLINE
Week

Review syllabus/Sanitation/Ingredients
Techniques for plate presentation
Techniques for plate presentation
Garnishes/Sauces/Test #1
Fresh fruit desserts
Fresh fruit desserts
Desserts with autumn and tropical fruits
Desserts with autumn and tropical fruits/Mid term exam
Desserts made with winter fruits, dried fruits, nuts
Deserts made with winter fruits, dried fruits, nuts
Desserts made with chocolate, coffee
Desserts made with chocolate, coffee/Test #3
Modernistic desserts
Modernistic desserts
Student final project
Clean up/Final exam

Primary Faculty
O’Farrell, Scott
Secondary Faculty

Associate Dean
Evans-Mach, Patrick
Dean
Balsamo, Michael

Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088