BAK 119 - Cakes III

3 Credits
The accumulation of skills in previous stations prepares the student for advanced specialty and wedding cakes. Students express their artistry, imagination and an eye for color combinations to produce a variety of flowers, writing techniques, figure piping, airbrushing and drawings. Many different mediums are used including: rolled fondant, marzipan, and tempered chocolate. Students continue to develop and use new vocabulary in regard to the industry and demonstrate knowledge about the different ingredients used in a retail bakery. This station covers safety procedures associated with operating bakery equipment as well as the practice of proper sanitation and food handling techniques in accordance with the King County standards.

Course Outcomes

Take a cake order from a customer using the RTC order form.
Prepare a variety of specialty cakes.
Demonstrate skill in drawing, air brushing, figure piping and color mixing.
Prepare a wedding cake according to RTC and industry standards.
Create a variety of fruits or animals using marzipan as a decorative medium.
Demonstrate knowledge of how to “temper” chocolate according to the text and industry standards.