The author describes a topic by listing characteristics, basic ingredients, tools, equipment, and hot dessert examples. It provides details about the function and characteristics in the preparation of the hot desserts.

During this introductory topic, students learn the basics of the preparation of hot desserts. The topic focuses on methods and the mixed food ingredients process. The various uses for kitchen tools and equipment are also discussed. Students can also learn how to prepare brownies' desserts.

During this introductory topic, students learn the basics of the preparation of hot desserts. The topic focuses on methods and the mixed food ingredients process. The various uses for kitchen tools and equipment are also discussed. Students can also learn how to prepare Vanilla souffle desserts.

Students learn how to plate the main component hot dessert with side complementary elements. It provides details about the basic plating of hot desserts.

The assessment involves two assessments which are formative and summative assessments. The students need to create one plating of hot desserts course and answer theory test questions to complete the course.