Room Creativity

1) How do you plan to address the room creativity expectation?

            I will have pictures of plated desserts I did for my ROP class around the class. Put pastel and café like table covers. I also would like the class to smell like a bakery just to get into the ambience.

2) What activity ideas do you have for answer 1 or 2?

I will have the class draw plated crepes to give them a head start for my first activity. This is also perfect for the students who didn’t have breakfast. They will have pictures to look at on their tables. So for my first answer, which is food presentation, I’m going to have the class decorate their crepes based on what they had from the sponge. Similar to what I had the class do from my 20-minute presentation. I changed my first answer to chemistry and I plan to have the class do a measurement quiz or tasting tests. I changed my first answer to chemistry and I plan to have the class do a measurement quiz or tasting tests. 

Answer 2

"What is the most important skill of a successful pastry chef?"


1) A successful pastry chef must have good plating skills.


2) Evidence and Sources

• Feeding customers' eyes. It's important for your customers to be interested in your product even before tasting it in their mouth. Wemischner, Robert. The Dessert Architect. Clifton Park, NY: Delmar, 2010. Print.
• There are four things a plated dessert should have- height, color, taste, texture. From Chef Samantha Weisenberg in Culinary Arts Institute.
• Must stay current in trends. It's important to be kept updated with the trends just like in fashion. "Anatomy of a Dessert: Make Sure It's Simple." Monkeydish.com. Web. 8 Mar. 2012. <http://www.monkeydish.com/20-minute-university/anatomy-dessert-make-sure-its-simple>.

The Product

My service learning in Culinary Arts Institute is what gave me my product. After two classes in their school, Basic Baking and Safety and Sanitation, I now have (and practice) good kitchen etiquettes and I can make all sorts of desserts. I gained a Basic Baking certificate and a Safety and Sanitation Certificate that verifies I passed the class. I also got A's in both of them. Plus, I got a SerfSave Certificate, which gives me the advantage to work in the food industry.