CUUL 1550 Hot and Cold Plated Desserts
This course covers the principles and techniques of frozen desserts, souffls, cobblers, crisps, strudel dough products and elements as they relate to dessert plating design. Topics include bombes, parfaits, Baked Alaska, ice cream, sorbets, sherbets and granites, hand-stretched strudel products, crepes, hot and cold souffls, plate composition, flavor pairings, textures, temperatures, eye appeal, balance, color harmony and plate decorating/painting techniques such as stenciling and chocolate striping. Upon completion, students should be able to prepare hot and cold plated desserts with suitable sauces and garnishes.
Prerequisite
CUUL 1000 - Fundamentals of Culinary Arts; CUUL 1110 - Culinary Safety and Sanitation; CUUL 1220 - Baking Principles; CUUL 1520 - Baking Science