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Apr 16, 2024
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CLART 260 - Bread Production
3.0 Credits
Introduction to working in a bakery environment preparing quick breads and yeast breads.
Prerequisite CLART 100.
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 restaurant industry.
- Demonstrate accurate scaling of ingredients.
- Demonstrate the ability to use appropriate bread-making equipment.
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