Title: Demonstrate dessert presentation and plating.
Course: Baking and Pastry Specialization (16052-III) > Section: Applying Baking and Pastry-Preparation Techniques

Demonstration should include á la carte and banquet techniques for various

- main items
- sauces
- crunch elements
- garnishes
- platter layouts and presentations
- in-store or bakery presentations.

Process/Skill Questions:

Thinking

- What are some elements of plated desserts?
- How do dessert plating and presentation techniques differ between á la carte and banquet styles?

Communication

- How can presentation techniques be communicated to kitchen employees?
- How can dessert presentations be communicated to the customer?
- What techniques can be used for ensuring consistent quality and presentation of plated desserts?

Leadership

- What resources are available to learn new food-presentation techniques?
- How can technology be used to learn about presentation techniques?
- What training is required for effective plating and presentation?

Management

- How can full-use be integrated into dessert design?
- Who determines how the product is plated and presented?