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 participation, homework variety of complex desserts based on rotating techniques and team creativity (HMGT: Skill, Knowledge) B. Design a theme-based dessert menu Final menu project encompassing the five categories of desserts (HMGT: Skill, Knowledge; Gen Ed: Integration) C. Develop a palate and eye for Daily participation, practical exam, final composition, texture and presentation menu project, creative sorbet project Choose appropriate garnishes and accoutrements (HMGT: Skill, Knowledge; Gen Ed: Integration) D. Organize and manage the day's Daily participation, chef function rubric, production and service time. (HMGT: Skill; chef self-evaluation Gen Ed: Integration) Lowry revised SUMMER 2018 4. PREREQUISITES HMGT 2304 5. TEXT(S) No required textbook Ottolenghi, O and Goh, H. (2017). Sweet. New York and California: Ten Speed Press. Wong, J. (2015). Perfection in imperfection. (2nd ed). Lorong Liput, Holland Village, Singapore: 2am:lab Publishing 6. GRADING SYSTEM Class participation 40 % Homework 10 % Chef function rubric 15 % Chef Self-evaluation 5 % Creative sorbet project 10 % Practical exam 10 % Final menu project 10 % TOTAL 100% 7. ASSIGNMENTS Homework Chef Self-evaluation Final menu project Lowry revised SUMMER 2018 8. RUBRICS Chef Function Rubric Performance 1 - Does Not Meet Criteria 2 - Approaches Criteria 3 - Meets Criteria 4 - Exceeds Criteria Indicator Student Showed lack of Showed understanding and Showed comprehension and Showed critical thinking skills preparedness/men comprehension and some organization. Menu organization. Menu and organization of production. u description with organization. Menu description with trigger description with trigger Menu description with trigger trigger ingredients description with trigger ingredients was ingredients was completed ingredients was excellent. ingredients was not printed incomplete. but had errors out. Preparation/ mise Student chef was late and Student chef was late and Student chef was on time and Student chef was on time and en place unprepared to execute set needed assistance to set up set up lab with equipment, autonomous with setting up lab up. lab with equipment, ingredients, plates and including equipment, ingredients, plates and demonstrations with guidance ingredients, plates and demonstrations from professor demonstrations Professionalism/ Did not work within the Worked minimally with Worked with groups and Worked with groups and leadership groups, did not complete groups and demonstrated demonstrated leadership and demonstrated exceptional assigned tasks, or showed some leadership skills with some communication skills leadership and communication little participation. little communication or by delegating tasks and skills by delegating tasks and teamwork assisting teammates assisting teammates Safety, Sanitation, Improper uniform, did not Improper uniform, needed In uniform, practiced safety Clean and ironed uniform, Cleanup demonstrate safety and reminding to maintain and sanitation procedures, demonstrated safety and sanitation procedures safety and sanitation reminded others to follow sanitation practices and procedures standards. ensured they were practiced by others in class. Organization of Service was late. Needed Needed assistance setting Completed set up for service Completed set up for service service assistance expediting. Was up for service. Was not on time. Was able to expedite according to instructions and not able to expedite able to expedite service service with minimal practiced excellent time service, plates and trays without assistance, plates assistance, plates and trays management. Was able to needed to be cleaner. and trays needed more were clean and organized. expedite service without organization. assistance, plates and trays were clean and organized. Assignment: The Responsibilities of the Chef The Chef oversees the timing of production and service by rotating through the stations and working with teams that may need assistance with recipes, ingredients or equipment. • Review recipes before class so you can assist the teams with production. • Chef will be ready to work 45 minutes before class start time to set up work stations for each team. • Chef will assist the professor with any early mise en place for lab set up and demonstrations. • Chef is responsible for getting the plates for service and setting up the service station. • The chef ensures the teams finish in time for service and the stations are set up with ice baths for cold items, ice cream freezer needs to be moved into service area. • The Chef is responsible for preparing family meal for the Dining Room Class and Contemporary Class § 2 oz. cups for mousse items or 2 oz. tin cups for baked items like crème brûlée. § Stainless steel platters for all large items cut into portions if necessary. § 2 plastic half-sheet pans with 32, 2 oz. plastic cups in freezer for ice cream Lowry revised SUMMER 2018 and sorbet. § One tray of all 4 desserts to CLT office and Contemporary Cuisine Chef The Chef expedites service by • Ordering desserts for tables • Organizing the trays with the needed items • Making sure plating is neat and the plates are clean, no smudges or fingerprints • Work with the Dining Room Captain to discuss desserts for the menu. • Chef must meet with Dining Room Staff at 11:15 for a.m. sessions and 6:15 for p.m. sessions to brief them on the desserts, explaining the ingredients, trigger/allergen ingredients, and service procedures. • Chef must request the dining room head count for the day and any service changes. • Chef is responsible for overseeing lab clean up • Class is not dismissed until the room is perfectly clean and organized. • No family meal will be served until the room is clean and mopped Lowry revised SUMMER 2018 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 Mise en place for following week WEEK 2. Discuss a la carte menu construction 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. Mise en place for following week Discussion and requisition for sorbet du jour project WEEK 3. Overview of recipe procedures and timing Production of seasonal fruit-based tart with ice cream Classic baked custard with petit four Molded mousse with sauce and garnish Preparation of sorbet du jour Organize service, presentation to dining room class Mise en place for following week Discussion and requisition for sorbet du jour project WEEK 4. Overview of recipe procedures and timing Caramelized puff pastry tart with seasonal fruits Classic pot de crème with petit four Mousse based dessert Preparation of sorbet du jour Organize service, presentation to dining room class Mise en place for following week Discussion and requisition for sorbet du jour project WEEK 5. Overview of recipe procedures and timing Lowry revised SUMMER 2018 Seasonal tart with poached fruit and ice cream Stirred custard filled Napoleon style dessert French meringue based hot dessert Preparation of sorbet du jour Organize service, presentation to dining room class Mise en place for following week Discussion and requisition for sorbet du jour project WEEK 6. Overview of recipe procedures and timing Inverted seasonal fruit tart with ice cream Custard based semi frozen dessert Baked meringue with roasted fruits Preparation of sorbet du jour Organize service, presentation to dining room class Mise en place for following week Discussion and requisition for sorbet du jour project WEEK 7. NO PRODUCTION Selection of groups for creative menu project Research themes and recipes for menu project Selection of items to be prepared for practical WEEK 8. Overview of recipe procedures and timing Phyllo based hot dessert Gelatin bound stirred custard, layered dessert with seasonal fruit Meringue based cake served warm with ice cream Preparation of sorbet du jour Organize service, presentation to dining room class Mise en place for following week Discussion and requisition for sorbet du jour project WEEK 9. Overview of recipe procedures and timing Brick dough coupe to hold poached fruits, ice cream Nut based