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Sep 20, 2026
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HCM 299 - Creative Desserts
Last Date of Approval: Fall 2019
3 Credits
Total Lecture Hours: 15
Total Lab Hours: 30
Course Description:
This is a 15 week course that introduces the students to all aspects of basic creation of unique restaurant style desserts, how to plate them and decorating skills and techniques. Topics covered include recipe structure and how to read them, mise-en-place, and creation of design, flavor profiles and the creative process of dessert creation. Multi element desserts and single portion creations will be a major avenue in this class. The lab portion provides very extensive hands on which will put into practice what is learned in the lecture portion. The students will practice critical thinking, culinary math as well as good oral communication skills throughout this period, therefore gaining real industry skills and knowledge to enhance employability.
Prerequisites: HCM 128 Basic Baking and Lab
Prerequisites/Corequisites: None
Mode(s) of Instruction: Face to Face
Course Fees: Course Materials: $25.00
Student Learning Outcomes and Objectives:
- Design and create classical and modern desserts.
- Compose multi component plated final products.
- Critique their peers work and assess skills.
- Construct a photographic portfolio of their work.
Course Objectives
- Design and produce Classic Custards.
- Design and produce Fools and Flummery’s.
- Design and produce Crepes.
- Design and produce Mousses and Molds.
- Design and produce Steamed Sponges.
- Design and produce Roulades with flour.
- Design and produce Tarts & Pies & Tarte Tatin.
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