CLART 290 - Pastry Chef

10.0 Credits
Supervision, administration, and communication in a bakery operation. Advanced management skills including purchasing, recipe development, production, and showpiece design. Recommended completion of CLART 280.
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 principles of mise en place.
Utilize technical writing skills and industry standards in developing recipes for a bake shop.
Organize and implement a showpiece project.
Demonstrate the ability to work as a member of a team.
Demonstrate accurate scaling of ingredients.

Course Typically Offered
Fall, Winter, Spring