This course introduces the production of a wide variety of classical and modern cakes suitable for restaurants, retail shops and large-scale production. Emphasis is placed on classic cakes using the methods of mixing, filling, glazing and icing. Upon completion, students should be able to prepare, assemble and decorate gelatin-based and layered torts and cakes such as Bavarian, Dobos and Sacher.
- Prerequisite: CUL 110 and CUL 160
- Corequisite: None
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