BAK 113 - Cakes I

3 Credits
Students have the opportunity to learn how to split, fill and ice cakes in preparation for decorating, top icing techniques for cakes and cupcakes for retail. Students work with a variety of butter creams and decorating mediums and begin to practice the basics piping techniques. Being prepared with proper mise en place and having a solid understanding of all cake components and equipment functions are required for success in cake assembly.

Prerequisite(s): CUL 105 with a 1.0 or higher

Course Outcomes

Prepare a variety of cakes and cupcakes for decoration, properly split, fill and ice the layers using simple piping and decorating techniques.