CLART 120 - Intermediate Baking

10.0 Credits
Continuation of doughs at an intermediate level. Recommended completion of CLART 110.
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.
Apply the principles of mise en place.
Demonstrate basic sanitation and safety in the restaurant industry.
Demonstrate accurate scaling of ingredients.
Prepare a variety of yeast leavened products including specialty breads, artisan breads, sourdough breads, enriched breads and laminated breads.

Course Typically Offered
Fall, Winter, Spring