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.
CUL-110 and CUL-160
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