CRT2033 Classic and Contemporary Cakes 4 credits
Prerequisite(s): Instructor consent
From classic genoise rolades to contemporary fondant covered topsy-turvy cakes, this course covers all aspects of cake baking and building. Students learn the basics of cake making and will develop a complete understanding of cake structure and development and how to alter formulas. A variety decorative icings, coatings and fillings are covered and several styles of cakes will be produced. Piping skills are developed and enhanced. Cakes included are the American birthday cake, French wedding cake, Jaconde covered mousse cake, torten, gateau and charlottes, and specialty/celebration cakes.
This course may be taken 1 time for credit.