CULA 2351 Plated Desserts & Presentations

3 Credit Hour(s)

The essential elements of plated desserts are taught in detail. The students are taught to strive for a well-balanced presentation. The course emphasizes the importance of the required time and patience for yielding breath taking results. Students are exposed to methods of production that result in dramatic presentations in quantity.

Student Learning Outcomes:
Upon successful completion of this course, students will be able to:

Identify and select proper tools and equipment, ingredients and specialty products and describe applications, properties and various functions of each.
Discuss the factors that should be considered when creating a menu of plated desserts.
Describe the importance of representing seasons in a dessert menu.
Define, describe and evaluate the quality of the various types of uses of and preparation methods of various creams, custards, puddings and related sauces.
Plan, prepare and evaluate the production of a selection of plated desserts, using multiple components.

This course is not designed for transfer to four-year universities. Students should check course recommendations with the college or university to which they intend to transfer for a baccalaureate degree. The receiving institution always makes the final decision about transferability of credits.