May 24, 2019  
2018-2019 Undergraduate and Graduate Catalog 
    
2018-2019 Undergraduate and Graduate Catalog
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Basic and Classical Cakes (BAKE-205)

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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