CLART 110 - Beginning Baking

7.0 Credits
Introduction to batters, doughs, and meringues.
Prerequisite Registration by permit code only. Obtain code from faculty advisor. Placement in MATH 077 or BUS 130 and BRDGE 093 or EAP 121.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Demonstrate the ability to work as a member of a team.
Prepare a variety of finished breakfast pastries.
Apply the principle of mise en place for a bake shop.
Demonstrate the proper use of a pastry bag.
Prepare seven types of cookies.
Prepare a variety of yeasted breads.
Prepare sponges and doughs from levain starters.