Course Code: BAKE 151
Academic Year: 2018-2019
This course introduces students to current trends and techniques used in the operation of a dessert kitchen. Through a combination of theoretical knowledge and practical application, students will learn about the timing, accuracy, and efficiency required creating dynamic plated desserts in a restaurant or foodservice kitchen. Each week, students will present a variety of desserts, such as custards and cremes, frozen desserts, mousses, puddings, hot souffles and meringues, and participate in a sensory product analysis with their peers. Students will also complete a comprehensive formula portfolio to showcase their work.