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