Syllabus: L'Art de la Pâtisserie - LAP - Plated Desserts

LAP - Plated Desserts

Course Description:

In this course module, students learn how to incorporate ice creams and sorbets into hot, cold, and frozen desserts, fruit soups, parfaits, soufflés, and à la minute plated desserts. Students become familiar with the flavor and texture elements in successful plated desserts. They learn how to use all five senses to evaluate them. Students learn and explore classic French and modern presentations that can be applied to creating their own plated desserts. Students also learn the fundamentals of jam and jelly making. During the final phase, students use all these elements to create their own plated desserts.


Students the Course is Expected to Serve:

This course is a necessary component to completing the 24-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.


Pre-requisites and co-requisites:

Pre-requisites for this course include Food Service Safety & Sanitation and Food Service Theory & Basic Skills, or consent of the Dean for Student Affairs. Co-requisites include Breads & Breakfast Pastries, Sugar Confectionery, Chocolate Confectionery, Ice Cream & Sorbet, Chocolate & Sugar Decoration & Sculpture, French Cakes & Tarts, Petits Fours & Miniature Pastries, Celebration Cake Making & Decorating, and the Capstone Course: Final Buffet.


Training Objectives:

  • The student will learn how to incorporate ice creams and sorbets into plated desserts, parfaits, and frozen soufflés.
  • The student will learn how to prepare several plated desserts including hot, cold, and frozen desserts, fruit soups, parfaits, and à la minute desserts.
  • The student will learn how to use different product components in creating a plated dessert.
  • The student will learn the flavor and texture elements in successful plated desserts, and how one must use all five senses to evaluate them.
  • The student will learn classic French and modern presentations to use in preparing plated desserts.
  • The student will learn how to make plated desserts that showcase a variety of tastes, textures, and temperatures.
  • The student will learn how to make jams and jellies.


Student Learning Outcomes:

  • The student will be able to incorporate ice creams and sorbets in their production of plated desserts, parfaits, and frozen soufflés.
  • The student will demonstrate how to prepare several plated desserts including hot, cold, and frozen desserts, fruit soups, parfaits, and à la minute desserts.
  • The student will identify the critical flavor and texture elements in successful plated desserts, and describe how to use all five senses in evaluating them.
  • The student will incorporate classic French and modern presentation elements in preparing plated desserts.
  • The student will create plated desserts with multiple elements and product components showcasing a variety of tastes, textures, and temperatures, all meeting saleable production standards.
  • The student will make jams and jellies that meet saleable production standards.


Course Outline:

  • The foundation of how to compose a plated dessert. (4 hours lecture; 2 hours lab)
  • The foundation of plated desserts: recipes, presentations, classic and modern compositions. (10 hours lecture; 59 hours lab)


Methods of Instruction*:

  • Lectures
  • Whole-group discussions facilitated by the chef instructor
  • Technique and recipe demonstrations by the chef instructor
  • Chef instructor-supervised production of recipes by students


Methods of Evaluation*:

  • Appropriate and accurate responses to instructor’s questions during demonstrations and class discussions
  • Chef instructor observations during recipe production
  • Practical examination of key course recipes

 

*Further explanation of the Methods of Instruction and Evaluation across the program may be found in the Catalog.