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Hospitality, Culinary Arts and Dietetics

Cakes, Decorating and Specialty Techniques

Course Code: HCD-118

Course Description : The course presents the art and science of quality cake preparations to include sponges, icings, meringues and mousse. An introduction to tempered chocolate and basic candies is provided. Within the lab component of the course, students will demonstrate competence and skill in the assembly and decoration of both classic and modern cakes, including wedding cakes.

Department Description : Hospitality, Culinary Arts and Dietetics

  • Credit: 3 - 0
  • Lecture Hours: 1.0
  • Lab Hours: 4.0
  • Studio Hours: 0.0

Prerequisites:

HCD-106

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