European Cakes and Tortes

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
Class Hours3
Lab Hours4
Clinic Coop Or Shop Hours0
Credit Hours3