31314386Plated Desserts
Course Information
Description
This course provides students hands-on practice with both pastry and decorative bakery work. Chocolate work covers tempered and non-tempered techniques including candy making. Learners work on plated desserts, including sauces. The course also covers introductory sugar work, such as poured, blown, and pulled sugar.
Total Credits
2
Course Competencies
  1. Temper chocolate
    Assessment Strategies
    in the tempering of dark, milk and white chocolate
    using the microwave
    Criteria
    dark chocolate has been tempered correctly; the chocolate is hard, shiny, and free of blemishes
    milk chocolate has been tempered correctly; the chocolate is hard, shiny, and free of blemishes
    white chocolate has been tempered correctly; the chocolate is hard, shiny, and free of blemishes
    you follow safety and sanitation procedures

  2. Create chocolate candies
    Assessment Strategies
    in the preparation of three types of chocolate candies
    using chocolate candy-making tools
    Criteria
    candy centers are made according to the recipe
    the dipped centers have a smooth, thin coating of chocolate that's been tempered correctly
    learner makes chocolate candies following a standardized recipe
    chocolates are stored properly
    you follow safety and sanitation procedures

  3. Create sugar works
    Assessment Strategies
    in the creation of one cast sugar design using pattern forms and equipment unique to casting sugar
    in the make-up of three pulled sugar designs using equipment and hand tools unique to sugar work
    Criteria
    pulled sugar designs are translucent and delicate
    pulled sugar designs are colored according to the application
    forms for cast sugar designs are shaped with 100% accuracy according a pattern
    cast sugar is poured into pattern shape without overflowing lines
    cast sugar designs are put together without breaking any pieces

  4. Plate desserts
    Assessment Strategies
    in the production of three plated desserts decorated with sauces that compliment the dessert in flavor and color
    Criteria
    sauces complement the dessert in flavor and color
    you apply sauce to plates in an attractive and artistic manner
    desserts pass the taste test performed in the lab class

  5. Create pastry buffet
    Assessment Strategies
    in the creation of a pastry display using a cultural theme with a showpiece and minimum of three different pastries
    Criteria
    pastry display includes a showpiece and thirty individual pastries
    pastry display follows a cultural theme
    pastry display is neatly displayed without any crumbs or smears
    pastries pass the taste test performed in the lab class

  6. Paint with cocoa
    Assessment Strategies
    in the painting of a scene on a gum paste plate using paints mixed from cocoa and paintbrushes
    Criteria
    you mix cocoa paint to achieve several shades of color
    you paint a scene onto a gum paste plate

  7. Create meringues
    Assessment Strategies
    in the production of two types of meringues
    in the creation of three different shapes using meringue
    Criteria
    meringues are mixed according to a formula
    meringues hold their shape for piping