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

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CLART 130 - Advanced Baking



7.0 Credits
Technical skills advance as students prepare plated desserts, frozen desserts, sauces, garniture, and confectionery.
Prerequisite CLART 120.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

  1. Demonstrate a variety of cake decorating skills.
  2. Prepare a variety of creamy mixtures.
  3. Utilize fruits to create compotes, coulis, decor, and confectionery.
  4. Produce a variety of dessert items, including frozen desserts.
  5. Demonstrate the ability to temper chocolate.
  6. Utilize sugar syrups in product and decor.
  7. Design and implement compelling individual desserts from simple to complex.
  8. Demonstrate the ability to lead a team.



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