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)
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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
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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
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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
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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 tart dough with baked filling Gelatin bound mousse layered with meringue-based cake, gelee glaze 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 10. Overview of recipe procedures and timing Seasonal chiboust on shortbread crust, prepared with Italian meringue Layered ice cream and tuile dessert with caramelized fruit Hot chocolate cake baked a la minute with custard sauce Preparation of ice cream and sorbet du jour Organize service, presentation to dining room class
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Mise en place for following week Discussion and requisition for sorbet du jour project
WEEK 11. Overview of recipe procedures and timing Tart prepared with sweet tart dough and blind baked, filled with seasonal fruits Gelatin bound style cheesecake, sponge base Hot soufflé with custard sauce Preparation of ice cream and 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 12. Overview of recipe procedures and timing Gelatin bound Italian style mousse with seasonal fruit compote Individual cakes Hot soufflé with custard sauce Preparation of ice cream and 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 13. Overview of recipe procedures and timing Production for last dining room service or buffet Menu to be determined by event Organize service, presentation to dining room class Mise en place for following week Requisition for practical due
WEEK 14. Overview of recipe procedures and timing Practical Exam, production for buffet service Preparation of one item from each team’s creative menu project Prepare a well-balanced buffet menu Organize buffet, presentation to dining room class
WEEK 15. Final oral presentation on creative menu project
Lowry revised SUMMER 2018
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 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 Predict necessary mise en place for following week
WEEK 3. Integrate recipe procedures to produce desserts in time for dining room service Produce a seasonal fruit-based tart with ice cream, sauce and garnishes Execute a classic baked custard with petit four Create a molded mousse with complimentary sauce and garnish Invent a dessert based on sorbet Explanation of desserts to dining room class, expedite service Assess and critique the plating, flavor and balance of the day’s production Predict necessary mise en place for following week
WEEK 4. Integrate recipe procedures to produce desserts in time for dining room service Execute a caramelized puff pastry tart with seasonal fruits and ice cream Produce classic pot de creme with petit four Create a mousse-based dessert including sauce and garnish Invent a dessert based on sorbet Explanation of desserts to dining room class, expedite service Assess and critique the plating, flavor and balance of the day’s production Predict necessary mise en place for following week
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WEEK 5. Integrate recipe procedures to produce desserts in time for dining room service Assemble a seasonal tart with poached fruit and ice cream Produce a stirred custard filled Napoleon style dessert with sauce and garnish Execute a meringue based hot dessert Invent a dessert based on sorbet Explanation of desserts to dining room class, expedite service Assess and critique the plating, flavor and balance of the day’s production Predict necessary mise en place for following week
WEEK 6. Integrate recipe procedures to produce desserts in time for dining room service Produce an inverted seasonal fruit tart with ice cream Generate a custard-based semi frozen dessert with garnish and sauce Prepare a baked meringue-based dessert with roasted fruits Invent a dessert based on sorbet du jour Explanation of desserts to dining room class, expedite service Assess and critique the plating, flavor and balance of the day’s production Predict necessary mise en place for following week
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. Integrate recipe procedures to produce desserts in time for dining room service Produce a hot dessert with the use of Phyllo dough Compose a gelatin bound, stirred custard and tuile layered dessert with fruit Create a meringue-based cake served warm with ice cream Invent a dessert based on sorbet Explanation of desserts to dining room class, expedite service Assess and critique the plating, flavor and balance of the day’s production Predict necessary mise en place for following week
WEEK 9. Integrate recipe procedures to produce desserts in time for dining room service 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 Invent a dessert based on sorbet Explanation of desserts to dining room class, expedite service Assess and critique the plating, flavor and balance of the day’s production Predict necessary mise en place for following week
WEEK 10. Integrate recipe procedures to produce desserts in time for dining room service
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Produce a seasonal chiboust on shortbread crust, prepared with Italian meringue Construct a layered ice cream and tuile dessert with caramelized fruit Integrate the timing of a hot chocolate cake into service procedures Invent a dessert based on sorbet Explanation of desserts to dining room class, expedite service Assess and critique the plating, flavor and balance of the day’s production Predict necessary mise en place for following week
WEEK 11. Integrate recipe procedures to produce desserts in time for dining room service Produce a tart with blind baked sweet tart dough, seasonal fruits and sauce Prepare a gelatin bound cake on a sponge base with garnishes and sauce Integrate the timing of a soufflé into service procedures Invent a dessert based on sorbet Explanation of desserts to dining room class, expedite service Assess and critique the plating, flavor and balance of the day’s production Predict necessary mise en place for following week
WEEK 12. Integrate recipe procedures to produce desserts in time for dining room service Prepare a gelatin bound 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 Invent a dessert based on sorbet Explanation of desserts to dining room class, expedite service Assess and critique the plating, flavor and balance of the day’s production Predict necessary mise en place for following week
WEEK 13. Integrate recipe procedures to produce desserts in time for dining room service 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 Organize service, presentation to dining room class
WEEK 14. Integrate recipe procedures to produce desserts in time for service Practical exam, production of miniature desserts 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 Organize buffet
WEEK 15. Final oral presentation on creative menu project
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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.
Campbell, J. (2017) Japanese Patisserie: Exploring the beautiful and delicious fusion of east meets west. New York, NY: Ryland Peters and Small
Clark, C. (2007). Indulge: 100 perfect desserts. British Columbia: Whitecap Books, Ltd.
Flemming, C. and Melissa C. (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.
Keller, T. (2012). Bouchon Bakery. New York, NY: Workman Publishing Company Inc.
Luchetti, E. (2006). A passion for ice cream: 95 recipes for fabulous desserts. Vancouver, BC: Raincoast Publishing.
Migoya, F. (2008). Frozen desserts. New York, NY: John Wiley and Sons Inc.
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.
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