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Apr 29, 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. Corequisite
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 hospitality industry.
- Demonstrate accuracy in measuring techniques for bread recipes.
- Demonstrate the ability to use appropriate bread-making equipment.
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