Restaurant & Plated Desserts

Course Code:
BAK 267
Course Group(s):
Degree Applicable, Integrative Studies: BASM Program Options
Course Description:

In this course students will be introduced to specific desserts recommended for restaurants and catering businesses. This course will explain the difference between plated desserts and restaurant desserts. This course will also focus on how to contrast textures, temperatures and sweetness with acidity to create a well-balanced and attractive dish. This course will cover the different techniques used to create recipes such as crème brulée, profiteroles, petit pots de crème, chocolate mousse, coulis, etc. In this course the students will review the techniques and skills learned in their previous classes. They will learn how to adapt and modify recipes to make them suitable for different types of restaurants from family diners to Michelin starred establishments. The students will be exposed to molecular gastronomy and will learn how to incorporate these techniques in plated desserts.  Prerequisite: BAK 106 Baking Essentials

Credit:
2
Prerequisites:

BAK 106: Baking Essentials

Degrees & Certificates
Course Descriptions