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

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CLART 261 - Pastry and Dessert Preparation



3.0 Credits
Further experience working in a bakery environment preparing plated desserts.
Prerequisite CLART 100.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

  1. Apply the proper principles of mise en place.
  2. Demonstrate the ability to work as a member of a team.
  3. Demonstrate proper safety and sanitation procedures in the restaurant industry.
  4. Demonstrate accurate scaling of ingredients.
  5. Explore basic mixing methods of baking and finishing products.
  6. Design and create individual desserts from simple to complex.



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