CLART 120 - Intermediate Baking

10.0 Credits
Intermediate baking with emphasis on cakes, pies, and pastries.
Prerequisite CLART 110.
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 pastries and cakes.
Create and apply an array of fillings, glazes, icings, creams, and ganache.
Demonstrate the proper use of a pastry bag and paper decorating cone.
Demonstrate an awareness of correct baking procedures and terminology.
Apply the principles of mise en place.
Demonstrate basic sanitation and safety in the restaurant industry.