CUL 251 : Advanced Pastry Arts I
This course studies the history and background of Classical cakes and tortes from various American and international regions. Students learn to deviate from the classics and create unique desserts, sauces, and garnishes with a variety of flavors, textures, and ingredients. The course emphasizes the plating of desserts created in class. It also covers frozen cakes, ice cream, and sorbet desserts. The course emphasizes scaling for individual and volume production and a la carte and dessert buffet presentation. Two class hours and eight lab hours per week. Fall; Day only
CUL 152 with a grade of C- or better and satisfactory progress in personal portfolio or permission of the program director.
- Demonstrate an academic understanding of classical and international desserts and their origin.
- Demonstrate the ability to prepare a variety of classical and neoclassical desserts.
- Demonstrate the ability to prepare a variety of dessert sauces, garnishes and accompaniments to execute a multi-elemental plated dessert presentation.
- Create, prepare and present an international dessert menu to correspond with the regions researched.