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May 04, 2024
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CLART 290 - Pastry Chef
10.0 Credits Supervision, administration, and communication in a bakery operation. Advanced management skills including purchasing, recipe development, production, and centerpiece design. Prerequisite CLART 280. Course-level Learning Objectives (CLOs) Upon successful completion of this course, students will be able to:- Demonstrate basic sanitation and safety in the restaurant industry.
- Apply proper mise en place.
- Apply the principles of product production and flow for a bake shop.
- Utilize technical writing skills and industry standards in developing recipes for a bake shop.
- Prepare a specification for bake shop product.
- Organize and implement a capstone project that will highlight pastry skills and feature a composition of chocolate and sugar decoration.
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