Cake Decorating II

Catalog description

This course is designed to build upon techniques learned in Cake Decorating I. Emphasis will be placed on intermediate and advanced techniques with buttercream, royal icing and moldable icing (fondant), as well as contemporary cake sculpting techniques. 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.