About this Course

Module Objectives & Content: Upon completion of the module participants will be able to: ? Describe the functionality of ingredients used in making of hot and cold deserts. ? Prepare a variety of suitable custard bases for baked and frozen dessert. ? Prepare Gelatine based, Ice cream and Sorbet desserts. ? Prepare a range of suitable dessert products using ice cream and sorbet. ? Prepare parfait, Bombe Alaska, Ice Cream Cakes. ? Store and date stamp fillings for food safety aspects. ? Preparation creams and custards for use in ice cream and soufflé dishes. ? Preparation of Sugar solutions, simple syrup, boiled sugars. ? Prepare a variety of Sorbet items from fruit juices and fruit purée. ? Prepare gelatine based desserts. ? Handling requirements for use of gelatine in desserts. ? Use of suitable flavours and garnish for quality ice cream. ? Prepare suitable sponge products for use as garnish and base for Bombe items.? Assemble a range of ice cream based desserts. ? Finish and garnish items with sauces and creams. ? Refrigeration process for making ice creams and sorbet. ? Understand the principles of overrun and its affect of product quality. ? Apply correct storage procedures for making of ice cream.

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