2018-2019 Academic Catalog 
    
    Mar 28, 2024  
2018-2019 Academic Catalog [ARCHIVED CATALOG]

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CLART 130 - Advanced Baking



7.0 Credits
Preparation of plated desserts, frozen desserts, sauces, garnishes, and confectionery.
Prerequisite CLART 120.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

  1. Prepare a variety of cream-based fillings.
  2. Explore chocolate tempering.
  3. Design and create individual desserts from simple to complex.
  4. Prepare a variety of entrements.
  5. Demonstrate basic sanitation and safety in the restaurant industry.
  6. Demonstrate the ability to work as a member of a team.
  7. Apply the principles of mise en place.
  8. Demonstrate accurate scaling of ingredients.



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