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Apr 16, 2024
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CLART 280 - Specialty Baking
10.0 Credits
Advanced preparation of cakes, artisan breads, confectionery, and petit fours.
Prerequisite CLART 130.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:
- Demonstrate basic sanitation and safety in the restaurant industry.
- Apply the principles of mise en place.
- Apply refined finishing and piping techniques to custom cakes.
- Temper chocolate consistently and produce a variety of chocolates and candies.
- Create and utilize a variety of preferments to make artisan breads.
- Prepare petit fours and pastries, emphasizing flavor, delicacy, and appearance.
- Demonstrate the ability to work as a team member.
- Demonstrate accurate scaling of ingredients.
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