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Apr 19, 2024
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CLART 280 - Specialty Baking
10.0 Credits
Artisan Breads: advanced product preparations stressing the importance of starters/preferments, bulk fermentation, and finishing techniques. Cake Decorating: emphasis on efficient and consistent finishing/piping. Confectionary: produce a variety of chocolates and sugar based confections. Boutique Petits Fours and Pastries: use of essential pastry foundations emphasizing flavor, delicacy, and appearance.
Prerequisite 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.
- Demonstrate advanced skill in the preparation of artisan breads.
- Apply refined finishing and piping techniques to custom cakes.
- Prepare miniature desserts and pastries.
- Temper chocolate consistently and produce a variety of chocolates and candies.
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