HRIM137 Wedding Cake Assembly and Decoration (Experimental)

Department of Business Studies: Chef Apprenticeship

I. Course Number and Title
HRIM137 Wedding Cake Assembly and Decoration (Experimental)
II. Number of Credits
1 credit
III. Minimum Number of Instructional Minutes Per Semester
750 minutes
IV. Prerequisites
HRIM105 or permission of the Department of Business Studies
V. Other Pertinent Information
A kitchen laboratory course which focuses on the development of the knot ledge and skills required to produce wedding cakes. These skills can be used by the hospitality worker who desires to upgrade or broaden his/her knowledge or can lead to job success in a specialized job in the retail baking industry. The nature of this course also lends itself to satisfying the needs of those students whose main reason for taking this course is self-fullfillment.
VI. Catalog Course Description
A course in the basic and advanced techniques of wedding cake designs, assembly, and construction. The areas of study include stacked and tiered cakes, decorating with butter cream, fresh flowers, and rolled fondant.
VII. Required Course Content and Direction
  1. Learning Goals:

    1. Discuss and execute various styles of wedding cake decoration. simple and advanced.
    2. Calculate the size of cakes needed to meet portion requirements.
    3. Plan cake layer size to achieve aesthetic proportion.
    4. Demonstrate knowledge of ability to make and use various materials for coating and decorating wedding cakes.
    5. Construct stable tiered cakes with or without columns.
    6. Demonstrate a respect for and a knowledge of the use of materials, equipment, and products used in class.
    7. Recognize and produce acceptable desserts for public consumption.
    8. Organize tools, foods, and sequences of activity for maximum efficiency in tasks.
    9. Explain and apply appropriate techniques in planning and storing baked goods.
    10. Use safe and sanitary methods of handling foods.
    11. Handle equipment safely and efficiently in the kitchen lab from preparation to clean up.
    12. Discuss various employment settings and their different requirements as they pertain to production, storage, and assembly of wedding cakes.
    13. Demonstrate the fundamental decorating skills required for wedding cake design.
  2. Planned Sequence of Topics and/or Learning Activities:

    1. A study of the principles of wedding cake decoration and construction.
    2. Planning of cake sizes, portions, layout, and design fundamentals.
    3. Basic and advanced cake icing, decoration, and assembly of layers.
    4. Finishing decorating techniques and construction of tiers with and without pillars.
  3. Assessment Methods for Core Learning Goals:

  4. Reference, Resource, or Learning Materials to be used by Students:

    1. The Professional Pastry Chef, 3rd edition, Bo Friberg
    2. Kitchen Uniform or appropriate clothing.
    3. Full length bib apron.
    4. Tool box of basic tools/knives.
VIII. Teaching Methods Employed
Presentation lecture, group discussion, kitchen demonstration along with lab assignments are used as teaching methods in class.

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