Course Code: BAKE 254
Academic Year: 2021-2022
In this course, students will be guided through the design, planning and construction of wide range of specialty cakes. Thorough practical application students will demonstrate how to assemble tiered cakes in a structurally sound manner using a variety of traditional and current methods. Decorating materials will include rolled fondant, royal icing and gum paste. Students will also produce a variety of petits fours glaces highlighting their piping skills from level 1.