BPA 240 Plated Desserts

Lecture: 1 Lab: 4 Clinic: 0 Credits: 3

This course provides a study of the elements and principles of design as they relate to plated desserts. Topics include plate composition, portioning, flavor pairings, textures, temperatures, eye appeal, garnishing, balance, color harmony and plate decorating. Upon completion, students should be able to demonstrate competence in a variety of dessert components enhanced with plate decorating techniques.

Pre-requisite(s): CUL 110 and CUL 160 .
Course is typically offered in Fall.
Student Learning Outcomes (SLOs)
At the completion of the course, the students should be able to do the following:

Demonstrate the elements and principles of design related to plated desserts.
Design a plated dessert based on the element of plating.
Create a plated dessert based on the element of plating.
Critique plated desserts based on the element of plating.