CLART 130 - Advanced Baking

10.0 Credits
Preparation of plated desserts, frozen desserts, sauces, garnishes, and confectionery. Recommended completion of CLART 120.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Prepare a variety of custards, creams and fruit sauces.
Explore the fundamentals of hand tempering chocolate.
Produce various types of frozen desserts.
Prepare a variety of cakes and entremets.
Demonstrate basic sanitation and safety in the restaurant industry.
Demonstrate the ability to work as a member of a team.
Apply the principles of mise en place.
Demonstrate accurate scaling of ingredients.

Course Typically Offered
Fall, Winter, Spring