NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE CLASS HOURS: 2 LAB HOURS: 3 CREDITS: 3

Transcription

1 NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4971 COURSE TITLE: DELUXE DESSERTS CLASS HOURS: 2 LAB HOURS: 3 CREDITS: 3 1. COURSE DESCRIPTION Contemporary dessert production focused on a la carte dining room service. Elements of technique, color, design, flavor, texture, and creativity are factors in the evaluative process. 2. COURSE OBJECTIVES Upon completion of HMGT 4971, the student will be able to a. Incorporate and expand on previously learned classical pastry techniques for the execution of a la carte dessert menu for dining room service b. Construct a well-balanced dessert menu c. Create and critique dessert presentations, components, textures and flavors d. Demonstrate supervisory skills by expediting service in conjunction with the dining room class 3. STUDENT LEARNING OUTCOMES and ASSESSMENT Student Learning Outcomes Method of Assessment a. Assemble recipes to execute and serve a Daily performance, creative dessert variety of complex desserts based on execution rotating techniques and team creativity (HMGT: Skill, Knowledge) b. Design a theme based dessert menu Final menu project, creative dessert encompassing the five categories of desserts execution (HMGT: Skill, knowledge; Gen Ed: Integration) c. Develop a palate and eye for composition, Daily performance, creative dessert texture and presentation execution, practical exam Choose appropriate garnishes and accoutrements (HMGT: Skill; Gen Ed: Integration) d. Organize and manage the day's Daily performance, chef function, selfproduction and service time. (HMGT: Skill; evaluation Gen Ed: Integration)

2 4. PREREQUISITES HMGT TEXTS Izzuni, J. (2008). Dessert fourplay: Sweet quartets from a four-star pastry chef. New York, N.Y. Clarkson Potter/ Publishers. Clark, C. (2007). Indulge: 100 perfect desserts. British Columbia: Whitecap Books. 6. GRADING SYSTEM Daily performance 50 % Chef function 15 % Self-evaluation 5 % Creative dessert execution 10 % Practical exam 10 % Final menu project 10 % TOTAL 100%

3 WEEKLY COURSE OUTLINE COURSE: HMGT 4971 COURSE TITLE: DELUXE DESSERTS WEEK 1 Orientation: Class procedures and requirements Uniform and equipment, safety and sanitation overview Review Baking and Pastry Arts I and II principles Review list of desserts to be created Power point presentation on dessert components and menu planning WEEK 2 Discuss a la carte menu construction Power point presentation on stirred and baked custards Review different categories of plated desserts Overview of pastry lab organization and service procedures Demonstration on proper use of equipment and ice cream machine Produce puff pastry tart, baked custard and a basic mousse Practice service in conjunction with dining room class. WEEK 3 Production of seasonal fruit based tart with ice cream Classic baked custard with petit four Molded mousse with sauce and garnish WEEK 4 Caramelized puff pastry tart with seasonal fruits with ice cream Classic pot de crème with petit four Mousse based dessert

4 WEEK 5 Seasonal tart with poached fruit and ice cream Stirred custard filled Napoleon style dessert French meringue based hot dessert WEEK 6 Inverted seasonal fruit tart with ice cream Custard based semi frozen dessert Baked meringue with roasted fruits WEEK 7 NO PRODUCTION Selection of groups for creative menu project Selection of items to be prepared for practical Research themes and recipes for menu WEEK 8 Phyllo based hot dessert Gelatin bound stirred custard, tuile layered dessert with seasonal fruit Meringue based nut cake served warm with ice cream WEEK 9 Brick dough coupe to hold poached fruits, ice cream Nut based tart dough with baked custard filling Gelatin bound mousse layered with meringue-based cake, gelee glaze WEEK 10 Seasonal chiboust on shortbread crust, prepared with Italian meringue Layered ice cream and tuile dessert with caramelized fruit Hot chocolate cake served a la minute with custard sauce

5 WEEK 11 Tart prepared with sweet tart dough and blind baked, filled with seasonal fruits Gelatin bound French style cheesecake, sponge base Hot soufflé with custard sauce WEEK 12 Gelatin bound Italian style mousse with seasonal fruit compote Individual sponge cake Hot soufflé with custard sauce WEEK 13 Production for last dining room service or buffet Menu to be determined by event WEEK 14 Practical Exam, production for buffet service Preparation of one item from each team s creative menu project Prepare a well-balanced buffet menu WEEK 15 Final oral presentation on creative menu project

6 WEEKLY COURSE OBJECTIVES COURSE: HMGT 4971 COURSE TITLE: DELUXE DESSERTS The student will be able to... WEEK 1 Integrate class procedures and requirements into the lab setting Apply proper equipment, safety and sanitation rules Perform Baking and Pastry I and II principles with proficiency Examine list of desserts to be created Assess dessert components and menu planning Prepare mise en place for following week WEEK 2 Analyze a la carte menu construction and different categories of plated desserts Differentiate stirred and baked custards Organize the pastry lab and set in place service procedures Use of equipment, including ice cream machine Produce puff pastry tart, baked custard and a basic mousse in time for service Perform mock service in conjunction with dining room class. WEEK 3 Produce a seasonal fruit based tart with ice cream Make classic baked custard with petit four Create a molded mousse with complimentary sauce and garnish Perform a smooth service, oral presentation of desserts to dining room class WEEK 4 Make a caramelized puff pastry tart with seasonal fruits and ice cream Produce classic pot de creme with petit four Create a mousse-based dessert with sauce and garnish Perform a smooth service, present desserts to dining room class

7 WEEK 5 Make a seasonal tart with poached fruit and ice cream Produce stirred custard filled Napoleon style dessert Create a French meringue based hot dessert WEEK 6 Produce an inverted seasonal fruit tart with ice cream Make a custard-based semi frozen dessert with garnish and sauce Prepare a baked meringue based dessert with roasted fruits WEEK 7 NO PRODUCTION Compose creative menu project in assigned groups Choose items to be prepared for practical by lottery system Select themes and recipes for menu Justify themes and ideas before planning recipes Integrate selection of items based on techniques practiced in class WEEK 8 Produce a hot dessert with the proper use of Phyllo dough Compose a gelatin bound stirred custard and tuile layered dessert with fruit Create a French meringue based nut cake served warm with ice cream WEEK 9 Integrate brick dough into a complete dessert presentation Produce nut based tart dough with baked custard filling Compose a gelatin bound mousse based dessert with a gelee glaze

8 WEEK 10 Produce a seasonal chiboust on shortbread crust, prepared with Italian meringue Make a layered ice cream and tuile dessert with caramelized fruit Integrate the timing of a hot chocolate cake into service procedures WEEK 11 Produce a tart with blind baked sweet tart dough, filled with seasonal fruits Prepare a gelatin bound French style cheesecake on a sponge base Integrate the timing of a soufflé into service procedures WEEK 12 Prepare a gelatin bound Italian style mousse with seasonal fruit compote Execute an individual sponge cake as the foundation for a plated dessert Integrate the timing of a soufflé into service procedures WEEK 13 Produce items for last dining room service or buffet Create a menu to be determined by event Choose selection of items based on techniques practiced in class Assess and critique the day s production WEEK 14 Integrate recipe procedures to produce desserts in time for service Practical Exam, production for buffet service Preparation of one item from each team s creative menu project Prepare a well-balanced buffet menu Assess and critique the day s production WEEK 15 Final oral presentation on creative menu project

9 SELECTED BIBLIOGRAPHY Bergin, M. and Judy G. (1994) Spago desserts. New York, NY: Random House. Boyle, T and Timothy M. (1998). Modernist s view of plated desserts. New York, NY: Van Nostrand Reinhold. Keller, T. (2012). Bouchon Bakery. New York, NY: Workman Publishing Company Inc. Clark, C. (2007). Indulge: 100 perfect desserts. British Columbia: Whitecap Books, Ltd. Flemming, C. and Clark, M. (2001). The last course: the desserts of gramercy tavern. New York, NY: Random House. Greenspan, D. (2002). Paris sweets: great desserts from the city s best pastry shops. New York, NY: Broadway Books. Herme, P. (1998). Desserts by Pierre Herme. New York, NY: Little Brown and Company. Izzuni, J. (2008). Dessert fourplay: Sweet quartets from a four-star pastry chef: New York, NY Clarkson Potter/ Publishers. Luchetti, E. (2006). A passion for ice cream: 95 recipes for fabulous desserts. Vancouver, BC Raincoast Publishing. Silverton, N. (1986). Desserts by Nancy Silverton. New York, NY: Harper and Row. Torres, J, (1998). Dessert circus: extraordinary desserts you can make at home. New York, NY: William Morrow Cookbooks. Zuckerman, K. (2006). The sweet life: desserts from Chanterelle. New York, NY: Bulfinch Press.