CLART 120 - Intermediate Baking

1. Demonstrate the ability to work as a member of a team.
2. Create and apply an array of fillings, glazes, icings, creams, and ganache.
3. Apply the principles of mise en place.
4. Demonstrate basic sanitation and safety in the restaurant industry.
5. Demonstrate accurate scaling of ingredients.
6. Prepare a variety of intermediate level breads, viennoserie, pastries, cakes, and cookies.