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Apr 19, 2024
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CLART 260 - Bread Production
3.0 Credits
Covers quick breads, yeast breads, understanding of ingredient functions and characteristics. Selection of proper equipment, correct scaling, baking and finishing of products stressed. Prerequisite: CLART 100 .
Course Objectives
Upon successful completion of this course, students will be able to:
- Apply the principles of mise en place. [REASON]
- Demonstrate the ability to work as a member of a team. [ACT]
- Demonstrate proper safety and sanitation procedures in the hospitality. [REASON]
- Demonstrate accuracy in measuring techniques for bread recipes. [REASON]
- Demonstrate the ability to use appropriate bread-making equipment. [REASON]
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