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Apr 23, 2024
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CLART 261 - Pastry and Dessert Preparation
3.0 Credits
Introduction to basic mixing methods, piping methods and batter preparation, baking and finishing of products. Plateup and storage of full service desserts implemented. Prerequisite: CLART 100 .
Course Objectives
Upon successful completion of this course, students will be able to:
- Proper principles of mise en place. [REASON]
- Demonstrate the ability to use appropriate pastry and dessert techniques. [REASON]
- Demonstrate the ability to work as a member of a team. [ACT]
- Demonstrate proper safety and sanitation procedures in the hospitality industry. [REASON]
- Demonstrate accuracy in measuring and portioning ingredients for basic pastry recipes. [REASON]
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