CARTS204 - Pastries and Plated Deserts
The preparation and service of a variety of hot and cold desserts is emphasized in this course. Students prepare frozen and individually plated desserts for functions and banquets. The development of a dessert menu emphasizing variety is a focus of the course.
Offered: Fall, Spring
- Develop production sheets including portion size, serving temperatures, quantities, garnish and timing
- Evaluate and create menu specials using several components ( sauce, ice cream, cookies and sugar) and present contrasts in texture and flavor
- Prepare complex recipes using proper preparation techniques with an emphasis on presentation
- Prepare various hot and cold desserts using specialty and seasonal ingredients