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Apr 29, 2024
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Catalog 2022-2023 [ARCHIVED CATALOG]
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BAKE 131 Centerpieces5 credits
Students will learn advanced techniques for constructing specialty centerpieces and showpieces. Advanced techniques for chocolate, sugar, and bread sculpture will be covered.
Prerequisites: BAKE 119 and BAKE 121
Corequisites: BAKE 129
Course Outcomes
Upon successful completion of this course students will be able to:
- Temper and handle chocolate
- Apply multiple sugar techniques
- Work with inert bread dough in the construction of a centerpiece
- Create and design showpieces using methods that are structurally sound and withstand time and movement
Program Outcomes
This course teaches to the following program outcomes:
- properly manipulate chocolate and sugar
- create a wide-range of pastries including cakes, candies, sugar, chocolate, and centerpieces demonstrating advanced techniques
Total Hours: 70 Theory (Lecture) Hours: 30 Guided Practice (Lab or Clinical) Hours: 40
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