CULH 2160 - Plated Desserts

Credit Hours: 4.00

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.

• Communication: The graduate can communicate effectively for the intended purpose and audience.
• Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
• Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
• Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
• Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
• Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

1. Review syllabus/Sanitation/Ingredients
2. Techniques for plate presentation
3. Techniques for plate presentation
4. Garnishes/Sauces/Test #1
5. Fresh fruit desserts
6. Fresh fruit desserts
7. Desserts with autumn and tropical fruits
8. Desserts with autumn and tropical fruits/Mid term exam
9. Desserts made with winter fruits, dried fruits, nuts
10. Deserts made with winter fruits, dried fruits, nuts
11. Desserts made with chocolate, coffee
12. Desserts made with chocolate, coffee/Test #3
13. Modernistic desserts
14. Modernistic desserts
15. Student final project
16. Clean up/Final exam