BAKE-245: Contemporary Cakes and Desserts

An examination of cakes and entremets that are assembled and decorated with a modern approach. Topics will include: Travel cakes, tarts and entremets finished in a variety of molds and by hand in various shapes and sizes. Students will use specialized equipment and present-day techniques to assemble and finish using décor such as chocolate, sugar and crispy meringue. Students will study and explore seasonal flavor combinations, both international and traditional, and be exposed to new presentation methods with elegance and simplicity of style.