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Sep 20, 2026
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HOSP 232 - Plated Desserts
PREREQUISITES/COREQUISITE: HOSP 209 - Advanced Decorating and Candies
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 1
LAB HOURS MIN: 4
TOTAL CONTACT HOURS MIN: 80
DATE OF LAST REVISION: Fall, 2015
This course will build on the fundamentals mastered in Classical Pastries and Advanced Decorating and Candies. The class will focus on developing plated desserts that are appropriate for restaurant and hotel menus. Themes include: balancing a dessert menu with flavors, textures, temperatures and visual appeal, seasonality of ingredients. Emphasis will be placed on creative plate presentation and artistry. The class will look at the production restrictions that may be present under different shop conditions. It will take into account challenges presented by staffing, facility and service volume.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Demonstrate competence in writing dessert menus that show an understanding of seasonality and response to customer demands.
- Increase understanding of various approaches for plating and decorating restaurant, banquet, pastry shop, and competition desserts.
- Develop an artistic sense for symmetry in color and pattern.
- Develop a sense for the rigors and precision required to excel in a competitive environment.
- Develop a portfolio of best work.
COURSE CONTENT: Topical areas of study include -
- Professionalism
- Dessert menu design
- The buff method of plating theory
- Plate paining and the artistic use of sauces
- Decorative elements
- Fundamentals of team competition
- Planning and mise en place
- Santation
- ACF rules for student and professional competitions
- Portfolio - representing yourself well to potential employers
- Costing
Course Addendum - Syllabus (Click to expand)
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