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 Outcomes:
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

Total Hours: 90 Lecture Hours: 30 Lab or Clinical Hours: 60