This course covers the advanced preparation and decoration of themed & tiered celebration cakes and showpieces. Students will use various mediums such as rolled fondant, gum paste, pastillage, and cooked sugar. Students will learn how to design and construct tiered cakes and showpieces. Students will learn the importance of time management and proper costing of items. 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.
|The following courses must be taken prior to this course|
|BPA 124 - Introduction to Cakes|