BAK 113 - Cakes I

3 Total 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.