Catalog 2016-2017 
    
    Oct 23, 2018  
Catalog 2016-2017 [ARCHIVED CATALOG]

BAKE 120 Specialty Cakes and Design

6 credits
This course is an introduction to specialty cakes. Students will learn construction and a variety of techniques to create classical cakes. The focus is on formulas, fillings, icings and finishing to produce salable bakery items.

Prerequisites: CULA 127 .

Corequisites: BAKE 110 .

Quarters Offered: Fall, Spring

Global Outcome(s)
This course teaches to the global outcome of Communication.

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

  • Determine appropriate method and design techniques for various types of cakes
  • Use proper ingredients, methods and equipment
  • Assemble and decorate specialty cakes to industry standards
  • Coordinate supplies and develop production schedules