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Master
Course Outline
CA 132
Plated Desserts
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| Credits: 2 |
Clock Hours per Quarter: 30
AA Discipline:
Lecture Hours:10
Lab Hours:20
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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
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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
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Syllabi
Listing
See ALL Quarters
| Course |
Year
Quarter
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Item
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Instructor |
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| CA 132 |
Spring 2013 |
1265 |
GREGORY schnorr |
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| CA 132 |
Fall 2012 |
1285 |
GREGORY schnorr |
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Two Year Projected Schedule
| Year
One* |
Year
Two** |
Fall |
Winter |
Spring |
Summer |
Mini |
Fall |
Winter |
Spring |
Summer |
Mini |
X
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X
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X
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X
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X
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X
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*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.
printable version
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