BAK 230 : Plated Desserts and Presentation

Transcript title

Plated Desserts Presentation



Grade mode

Standard letter grades

Contact hours total


Other hours



BAK 140 or CUL 140.

Recommended preparation

BAK 180.


Learn the principles and techniques of plated, banquet, buffet, and table-side desserts. Explore history, decor, purchasing, costing, flavor, presentation, and design sweet and savory desserts. Review high-volume production, portion control, and waste management. Create a final dessert incorporating all topics, including individual design, flavor, and decor.

Learning outcomes

1. Demonstrate and discuss different presentation styles of baked goods and desserts.
2. Evaluate the quality of presentations of baked goods and desserts.
3. Identify the basic elements of plated desserts.
4. Effectively plan and time for dessert service including food cost; labor cost; and time management.
5. Utilize garnishes on plates to add to visual appeal and to maintain balance on plate.
6. Maintain consistent quality in large-volume desserts.
7. Develop and troubleshoot baking and pastry recipes.

Content outline

Menu Planning
Buffet and Banquet Service
Banquet Desserts
Banquet Setup
High Volume Dessert Plating
Restaurant Dessert Service
Restaurant Line/Station Setup
Time Management / Efficiency / Attitude
Controlling Waste
Balancing Flavors
Dessert Service
Table Side Service

Required materials

Requires textbook and baking and pastry tool kit available at the COCC Bookstore.

Grading methods

Grades will be determined by daily competency based applied learning activities, midterm, and final exams.

Outside of

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