CULN159 Plated Desserts
Department of Business, Innovation, and Legal Studies: Culinary Arts
- I. Course Number and Title
- CULN159 Plated Desserts
- II. Number of Credits
- 2 credits
- III. Number of Instructional Minutes
- 1500
- IV. Prerequisites
- CULN160 (C or better) or Permission of the School of Business, Innovation and Legal Studies
- Corequisites
- None
- V. Other Pertinent Information
- Lab fees apply.
- VI. Catalog Course Description
- This kitchen lab course examines the principles and techniques used in producing plated desserts. Emphasis is placed on developing technical skills and creative presentation through professional methods of plating, garnishing, and flavor pairing. Contemporary trends and the role of texture in dessert presentation are also explored.
- VII. Required Course Content and Direction
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Course Learning Goals
Students will:
- employ appropriate, effective, safe, and sanitary methods of handling foods and equipment in the kitchen lab;
- prepare pastry components for use in an assembled plated dessert;
- produce various plating presentation styles;
- understand portion control, color theory, and the use of garnishes; and
- demonstrate appropriate, creatively expressed techniques in creating a variety of plated desserts
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Planned Sequence of Topics and/or Learning Activities
- Safety and sanitation in the professional kitchen.
- Center of the plate component
- Sauces
- Garnishes
- Assembly of plated desserts
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Assessment Methods for Course Learning Goals
Student mastery of knowledge and skills will be assessed with quizzes and graded kitchen lab projects. -
Reference, Resource, or Learning Materials to be used by Student:
See course syllabus for the required textbook.
Kitchen uniform required for students in culinary or pastry arts programs. Appropriate clothing includes long pants, hat and non-slip shoes required for all others.
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New: 2/2026