CLART 261 - Pastry and Dessert Preparation

3.0 Credits
Introduction to basic mixing methods, piping methods and batter preparation, baking and finishing of products. Plateup and storage of full service desserts implemented.
Prerequisite CLART 100.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Apply the proper principles of mise en place.
Demonstrate the ability to use appropriate pastry and dessert techniques.
Demonstrate the ability to work as a member of a team.
Demonstrate proper safety and sanitation procedures in the hospitality industry.
Demonstrate accuracy in measuring and portioning ingredients for basic pastry recipes.