CUL 176: Dessert I

Credits 5

This course is designated to give the student the ability to design and produce basic individual plated desserts. Skills in planning, organization, portion control and plate presentation are developed.


  1. Use all previously learned skills to produce all components of a restaurant quality dessert, organize and plate them in a professional manner.
  2. Use of already learned skills with newly acquired ones to create basic candies, brittles, caramels, truffels and bom boms.
  3. As a student advanced in the program, the student will demonstrate leadership qualities assisting and leading newer students in their tasks while focusing and finishing their own assignments.
  4. Responsibility – Be motivated to set high personal goals for achievement. 
  5. Students will use critical thinking to evaluate and determine how different mixing methods and ingredients will affect the final product.