CLART 260 - Bread Production

3.0 Credits
Introduction to working in a bakery environment preparing quick breads and yeast breads.
Prerequisite CLART 100
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Apply the principles of mise en place.
Demonstrate the ability to work as a member of a team.
Demonstrate proper safety and sanitation procedures in the restaurant industry.
Demonstrate accurate scaling of ingredients.
Demonstrate the ability to use appropriate bread-making equipment.

Course Typically Offered
Fall, Winter, Spring