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Apr 24, 2024
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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:
- Demonstrate basic sanitation and safety in the restaurant industry.
- Apply principles mise en place.
- Utilize technical writing skills and industry standards in developing recipes for a bake shop.
- Organize and implement a showpiece project.
- Demonstrate the ability to work as a member of a team.
- Demonstrate accurate scaling of ingredients.
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