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

College-Wide Learning Outcomes
This course teaches to the college-wide learning outcome of Communication, the ability to engage effectively in verbal, non-verbal, written, and/or symbolic expression.

This course teaches to the college-wide learning outcome of Information Literacy, the ability to recognize when information is needed, to choose the appropriate tools to locate the required information, and to effectively gather and evaluate the information.

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