Jan 28, 2022  
2016–2017 Academic Catalog 
    
2016–2017 Academic Catalog [ARCHIVED]

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Confectionery Art and Special Occasion Cakes (BAKE-240)

3.0 credits
This course introduces the basics of decorative work as applied to showpieces and special occasion cakes. Sugar work such as pulled, blown, and poured will be covered, as will the use of tempered and modeling chocolate. During the second half of the course, students will have the opportunity to design and execute their own three-tier wedding cake as well as work on a special occasion cake and team wedding cake using gumpaste, pastillage, chocolate, or marzipan. Students will be required to complete piping homework.



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