Course

31314395 Plated Desserts
Course Information
Description
Students will learn basic plate designs that are elegant ways to present simple desserts. Students will make all the components for three desserts which include: chocolate containers, cookie cups, and meringue baskets. The fillings include chocolate mousse, pastry cream, and Chantilly cream, along with the sauces and garnishes to prepare a variety of plated desserts.
Total Credits
1
Course Competencies
  1. Prepare a chocolate container
    Assessment Strategies
    by creating a container made of chocolate
    Criteria
    you melt chocolate according to the directions
    you pipe out the chocolate
    you assemble the chocolate box
    you decorate the box

  2. Prepare a cookie cup
    Assessment Strategies
    by creating a cookie cup
    Criteria
    you mix ingredients according to the recipe
    you portion product according to the recipe
    you bake product according to the recipe
    you store product properly

  3. Prepare a meringue basket
    Assessment Strategies
    by creating a meringue basket
    Criteria
    you mix ingredients according to the recipe
    you portion product according to the recipe
    you bake product according to the recipe
    you store product properly

  4. Prepare chocolate mousse
    Assessment Strategies
    by preparing chocolate mousse
    Criteria
    you cook ingredients according to the recipe
    you portion product according to the recipe
    you store product according to the recipe

  5. Prepare vanilla pastry cream
    Assessment Strategies
    by preparing vanilla pastry cream
    Criteria
    you cook ingredients according to the recipe
    you portion product according to the recipe
    you store product according to the recipe

  6. Prepare Chantilly cream
    Assessment Strategies
    by preparing Chantilly cream
    Criteria
    you mix ingredients according to the recipe
    you portion product according to the recipe
    you store product according to the recipe

  7. Prepare Dessert sauces
    Assessment Strategies
    by preparing a chocolate, fruit, caramel, and creme anglaise
    Criteria
    you mix ingredients according to the recipe
    you cook ingredients according to the recipe
    you portion product according to the recipe
    you store product according to the recipe

  8. Prepare Dessert Garnishes
    Assessment Strategies
    by preparing a chocolate, caramel, and tuile garnish
    Criteria
    you mix ingredients according to the recipe
    you bake/cook product according to the recipe
    you store product according to the recipe

  9. Plate desserts
    Assessment Strategies
    by creating a plated dessert using one of each components
    Criteria
    you use all the components
    you place the components on the plate in a pleasing manner
    the flavors compliment one another