HOSP-245: Hotel and Restaurant Desserts

School
Business, Entrepreneurship, and Professional Development
Division
Culinary Arts/Hospitality Mgmt
Department
Hospitality Studies
Academic Level
Undergraduate
Course Subject
Hospitality
Course Number
245
Course Title
Hotel and Restaurant Desserts
Credit Hours
3.00
Instructor Contact Hours Per Semester
47.00 (for 15-week classes)
Student Contact Hours Per Semester
47.00 (for 15-week classes)
Grading Method
A-E
Pre-requisites
HOSP-105 and HOSP-226
Catalog Course Description

Examines the specific principles of the baking process. Covers volume banquet desserts, chocolate decorating, sugar casting, and the intricacy of cake decoration. Also focuses on assembling and presenting desserts, including tortes, petit fours, French pastries, candies, frozen desserts, and decorative centerpieces. Emphasizes understanding formulas, proper weights, and measures.

Goals, Topics, and Objectives

Core Course Topics
  1. Kitchen Equipment; Safety and Sanitation
  2. Petits-Fours
  3. Individual Plated Desserts
  4. Marzipan
  5. Soufflés
  6. Frozen Desserts
  7. Candies
  8. Confectionary Centerpieces
  9. Modern Pastry Techniques
  10. Tarts and Pies
  11. Sugar Work
Core Course Learning Objectives (Separated)
  1. Identify and use common and specialty ingredients used in baking.
  2. Convert recipes to a new yield.
  3. Cook sugar and isomalt for basic sugar display work.
  4. Define and describe hot and cold soufflés.
  5. Define and describe marzipan.
  6. Define and describe various types of candies.
  7. Discuss methods of preparation on/for cooking sugar and isomalt that is to be used for candies or sugar display pieces.
  8. Discuss the method of preparation for marzipan.
  9. Discuss the method of preparation for pastillage and royal icing.
  10. Evaluate the quality of chocolate, chocolate confections and chocolate display pieces.
  11. Evaluate the quality of cooked sugar and isomalt and prepared sugar display pieces.
  12. Evaluate the quality of pastillage, royal icing and prepared displayed pieces.
  13. Evaluate the quality of prepared marzipan items.
  14. Evaluate the quality of various prepared candies.
  15. Prepare bread dough and produce various decorative bread items.
  16. Prepare display pieces using pastillage and royal icing.
  17. Prepare sugar and/or isomalt display pieces.
  18. Prepare various types of candies.
  19. Produce various petit fours, including various finishing and display techniques.
  20. Produce a variety of ice cream and sorbets.
  21. Produce various hot and cold soufflés.

Assessment and Requirements

Assessment of Academic Achievement
  • Class Evaluations (15 sessions x 20 pts each): 300 points
  • Homework and Notebook: 60 points
  • Special Project: 100 points
  • Final Exam: 100 points
  • Total Points Possible: 560

Grading Scale:

  • 90% - 100% A
  • 80% - 89% B
  • 70% - 79% C
  • 60% - 69% D
  • 0% - 59% E
General Course Requirements and Recommendations
  • Chef jacket, chef hat, chef apron
  • Decorating Tips: #18, #22, #352, # 104, # 3, #80
  • Rose Nail - #7
  • Spatula 6.2 inch
  • 2- 12 Inch Nylon Pastry Bags
  • Pointed Scissors
Texts

The Advance Art of Baking and Pastry by R. Andrew Chlebana (current edition)

Effective Term
Fall 2020