2017-2018 Academic Catalog 
    
    Mar 29, 2024  
2017-2018 Academic Catalog [ARCHIVED CATALOG]

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CLART 290 - Pastry Chef



10.0 Credits
Supervision, administration, and communication in a bakery operation. Advanced management skills including purchasing, recipe development, production, and centerpiece design.
Prerequisite CLART 280.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

  1. Demonstrate basic sanitation and safety in the restaurant industry.
  2. Apply proper mise en place.
  3. Apply the principles of product production and flow for a bake shop.
  4. Utilize technical writing skills and industry standards in developing recipes for a bake shop.
  5. Prepare a specification for bake shop product.
  6. Organize and implement a capstone project that will highlight pastry skills and feature a composition of chocolate and sugar decoration.



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