CULI 2750 - Restaurant Desserts

4.5 Credits

Students will design, practice and execute restaurant-level desserts for use in the guest-centered, live-time classroom. They will build and follow production schedules in order to meet restaurant needs, and work on the line to plate and serve desserts during service times as needed, and produce and maintain correct par levels of desserts, breads, spreads, mignardise, and other components as required.

Prerequisites: (1) CULI 2650 must be completed prior to this course.

Lecture Hours: 1.0
Lab Hours: 10.5
Internship Hours: 0.0
Clinical or Practicum Hours: 0.0

Course Objectives

Reinforce learning from the baking curriculum of the function of the ingredients in commercial baking and restaurant production.
Research, design, and produce plated desserts and specialties in different styles, including modernist, impressionist, neo-classicism, French and American.
Define and implement sustainable practices in bakeshop principles and utilize ingredients and products responsibly.
Work quickly, efficiently, cleanly, and proactively in production of baked goods.
Recognize quality standards for restaurant desserts.
Implement pricing, budget, and costing skills for desserts and menus.
Improve professionalism and preparedness to work as a baking professional.

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