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Cakes, Creams and Fillings

Course Code:
BAK 120
Course Group(s):
Degree Applicable, Integrative Studies: BASM Program Options
Course Description:

In this course, students will be introduced to butter and sponge cakes and professional cake assembly. Students will learn how to slice, soak, ice and decorate multiple types of cakes using appropriate fillings, bake shop creams, mousses, and international buttercreams. Course material will also cover the evolution of classic cakes from traditional to modern perspectives and approaches.  In this course the students will apply skills being acquired in the co-requisite BAK 101, Baking Essentials course. The students will practice new techniques and methods and continue to build and apply their skills in this specific baking area, while being exposed to crucial principles of safe food handling and sanitation.

Credit:
2
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