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:
Class Hours 1
Lab Hours 4
Clinic, Coop, or Shop Hours
Credit Hours 3