CLR 235 - Chocolate, Confections and Plated Desserts
Credits: 3
2 Lecture Hours 2 Lab Hours
Prerequisites: CLR 135 , CLR 140
Description
In this course students learn the principles and techniques of preparing chocolates, and sugar cooking. Building upon the skills learned in this and previous classes, students prepare a variety of restaurant quality plated desserts suitable for retail, ala carte or banquet service; allowing them to transition from a basic to intermediate skill level. The theory of plated dessert design and presentation are discussed.
Learning Outcomes
Upon successful completion of the course students will be able to:
- Practice the principles of kitchen safety and sanitation.
- Demonstrate a variety of tempering methods and correct handling of chocolate products.
- Discuss qualities and standards for chocolates, confections and plated desserts.
- Produce contemporary plated desserts using components prepared in class.
- Assess the visual and flavor quality of products prepared and assembled in class.
Listed Topics
- Chocolate styles and types
- Tempering techniques
- Molding and piping techniques
- Sugar cooking stages
- Dessert sauces
- Plated desserts
- Laminated dough products
Reference Materials
Faculty approved text book and handouts
Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals: - Critical Thinking & Problem Solving
Approved By: Dr. Quintin B. Bullock Date Approved: 05/12/2023
Last Reviewed: 05/12/2023
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