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

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.