Cake Decorating I

Catalog description

This course is designed to expose students to the proper procedure for producing traditional and contemporary cakes. Emphasis will be placed on decoration of cakes including proper use of apastry bag and various tips, writing with chocolate, use of piping and other techniques. Butter cremes, royal icing and moldable icing (fondant) will be emphasized in this class. Additional hours outside regularly scheduled class time will be required to complete projects. NOTE: Students who have not completed CUL 116 but possess avalid ServSafe® Food Protection Manager Certification or Illinois Food Handler Certification should contact the program coordinator for CUL 116 credit.