Tortes and Specialty Cakes Laboratory

Catalog description

2 hr(s). This course will primarily focus on torte and cake production with an emphasis on presentation. Students will apply skills acquired in FOSM 2241 to execute the tortes, gateau, and specialty cakes of their own design. This class will provide students with the opportunity to develop their piping skills as well as provide an introduction to advanced cake decorating products such as fondant and gum paste. Prerequisite(s): FOSM 1130 , FOSM 1131 , and must be taken concurrently with FOSM 2240 Restriction(s): Culinary Arts and Pastry & Baking Arts majors