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 for a bake shop.
Apply refined finishing and piping techniques to custom cakes.
Temper chocolate consistently and produce a variety of chocolates and candies.
Design and create individual plated desserts.
Prepare petit fours and pastries, emphasizing flavor, delicacy,and appearance.
Demonstrate the ability to work as a team member.
Demonstrate accurate scaling of ingredients.

Course Typically Offered
FL,WTR,SPR