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    The Culinary Institute of America
   
 
  Dec 13, 2017
 
 
    
2017-2018 Academic Catalog
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Contemporary Cakes and Desserts (BAKE-245)

3.0 credits
An examination of cakes and desserts that are assembled and decorated with a modern approach using the latest technology and equipment. Topics will include small cakes decorated as a whole; cakes finished in molds or rings; and items that can be used for cakes, desserts, or individual pastries. Students will use specialized equipment, practice new presentation methods, and focus on fresh products, simplicity of style, and ease of production.



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