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    The Culinary Institute of America
   
 
  Oct 24, 2017
 
 
    
2017-2018 Academic Catalog
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Basic and Classical Cakes (BAKE-123)

3.0 credits
A review of techniques, including the creaming and foaming methods, with an emphasis on preparing simple to complex filled and unfilled cakes and tortes. Topics to be covered include fillings, icings, custards, mousses, and glazing techniques, along with a comparison of classical and modern dessert preparations and presentations. Prerequisite(s): Baking and Pastry Techniques (BAKE-105) and Baking Ingredients and Equipment Technology (BAKE-110).



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