European Cakes and Tortes
| Subject ID | Classroom Hours | Lab Hours | Clinic Coop Or Shop Hours | Credit Hours |
|---|---|---|---|---|
| BPA 130 | 1 | 4 | 0 | 3 |
Prerequisite
CUL 110 and CUL 160
Corequisite
None
Description
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.
Credit by examination is not available for this course because of the nature of the course and in some cases safety requirements in the use of equipment. Any exceptions must be with the approval of the department chairperson.