Introduction to Cakes (BPA 124)

This course provides an introduction to the fundamentals of cake production, assembly, and basic finishing techniques. Topics covered include cake layers, fillings, buttercreams & icings, as well as basic decorating techniques. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.

Prerequisites

The following courses must be taken prior to this course
BPA 220 - Advanced Baking & Pastry
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