Unit 15: Restaurant Desserts

Types of chocolate and their properties.
Techniques for making custards, mousses, and frozen desserts.
Roles of ingredients in cookies and cakes.
Different types of cookies and cakes.
Techniques for making cookies and individual cakes.
Methods for preparing frosting, frosting, and decorating cakes.
Techniques for making pie and tart dough.
Principles of plating and presenting desserts.

Identify and work with various types of chocolate.
Make custards, mousses, and frozen desserts.
Explain the role of ingredients in cookies and cakes.
Identify various types of cookies and cakes.
Make cookies and individual cakes.
Prepare frosting, frost, and decorate cakes.
Make pie and tart dough.
Plate and present desserts attractively.

• Participation in class discussions and hands-on activities.

• Completion of assignments and projects, such as dessert preparation and presentation.

• Practical assessments including baking and decorating demonstrations.

• Written reflections and quizzes on dessert ingredients and techniques.