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Master Course Outline
CA 132
Plated Desserts


Credits: 2
Clock Hours per Quarter: 30

AA Discipline:

Lecture Hours:10    Lab Hours:20


Description
Examination of various methods for the design and plating of individual desserts. Students will learn techniques to enhance plate presentations, combine plating elements and balance flavors to reveal contemporary approaches to dessert service. Prerequisite: CA 131.

Intended Learning Outcomes
  • Identify the interdependencies between various elements in a dessert presentation
  • Explain the different techniques used by pastry chefs to enhance presentations
  • Explain the different individual dessert presentations including classical and contemporary approaches
  • Interpret verbiage used in describing desserts onto presentations
  • Discuss the relationship between seasonality, occasion and client in the development of plated desserts

  • Course Topics
  • Cakes and tarts
  • Custards and Brulee
  • Fruit desserts
  • Ice Cream, Ices and Sorbets
  • Dessert sauces
  • Tricks of the trade: plating techniques
  • Interpreting classical dessert presentations
  • Dessert seasonality and menu development.
  • The role of Cheese in dessert courses

  • Syllabi Listing See ALL Quarters
    Course
    Year Quarter
    Item
    Instructor  
    CA 132
    Fall 2013
    1270
    Gregory Schnorr
    CA 132
    Spring 2013
    1265
    GREGORY schnorr
    CA 132
    Fall 2012
    1285
    GREGORY schnorr


    Two Year Projected Schedule

    Year One* Year Two**
    Fall
    Winter
    Spring
    Summer
    Mini 
    Fall
    Winter
    Spring
    Summer
    Mini
    X
     
    X
     
     
    X
     
    X
     
     

    *If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
    **
    If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.