CLART 120 - Intermediate Baking

1. Demonstrate the ability to work as a member of a team. [ACT]
2. Prepare a variety of European pastries using the lamination method. [REASON]
3. Produce pastry shells that feature American and European presentations. [ACT]
4. Create and apply an array of fillings, glaze, icings, creams, and ganache. [REASON]
5. Prepare a variety of classic and nouveau style cakes. [REASON]
6. Demonstrate the proper use a pastry bag. [ACT]
7. Demonstrate an awareness of correct baking procedures and terminology. [REASON]
8. Utilize procurement and mise en place procedures with scheduling in planning/preparing products where many components are required. [REASON]
9. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]