Oct 05, 2024  
Catalog 2020-2021 
    
Catalog 2020-2021 [ARCHIVED CATALOG]

BAKE 131 Centerpieces

5 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