BAKE 129 Cakes

10 credits

This course is an introduction to European specialty cakes and cake decorating skills. Students will learn construction, production, and a variety of techniques to create classical cakes. The focus is on formulas, fillings, icings, and finishings to produce bakery items fit for sale.

Prerequisites: BAKE 119 and BAKE 121

Corequisites: BAKE 131

Course Outcomes
Upon successful completion of this course students will be able to:

Determine appropriate methods 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
Apply buttercream, fondant, and gumpaste finishing techniques

Program Outcomes
This course teaches to the following program outcomes:

be prepared for a range of entry level positions in the field
create a wide-range of pastries including cakes, candies, sugar, chocolate, and centerpieces demonstrating advanced techniques

Global Outcomes
This course teaches to the global outcomes of communication and information literacy.

Total Hours: 180 Theory (Lecture) Hours: 20 Guided Practice (Lab or Clinical) Hours: 160