CLART 280 - Specialty Baking

10.0 Credits
Introduction to supervisory skills combined with advanced preparation of cakes, chocolates, confectionery, and boutique mini desserts. Recommended completion of 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.
Prepare boutique mini desserts.
Demonstrate the ability to lead a team.
Demonstrate accurate scaling of ingredients.

Course Typically Offered
Fall, Winter, Spring