CLART 110 - Beginning Baking

10.0 Credits
Introduction to batters and doughs. Permit code required.
Prerequisite Placement in MATH 077 or BUS 130; and AENGL 093 or ENGLP 093.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Demonstrate the ability to work as a member of a team.
Explore entry-level techniques in pie, bread, breakfast pastries, cookies, and cake production.
Apply the principle of mise en place for a bake shop.
Demonstrate basic sanitation and safety in the restaurant industry.
Demonstrate accurate scaling of ingredients.
Demonstrate an awareness of correct baking procedure and terminology.
Apply the mixing methods of basic batters and doughs.