CULN139 Wedding Cake Assembly and Decoration
Department of Business, Innovation, and Legal Studies: Culinary Arts
- I. Course Number and Title
- CULN139 Wedding Cake Assembly and Decoration
- II. Number of Credits
- 2 credits
- III. Number of Instructional Minutes
- 1500
- IV. Prerequisites
- None
- Corequisites
- None
- V. Other Pertinent Information
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This kitchen laboratory course focuses on the development of the knowledge and skills required to assemble, decorate and deliver wedding cakes. These skills can be used by the hospitality worker who desires to upgrade or broaden their 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-fulfillment.
Lab fees apply.
- VI. Catalog Course Description
- Students learn techniques of wedding cake design, assembly, and construction. Areas of study include choice of number and size of cake tiers; construction of stacked and tiered cakes, buttercream and fondant decoration; the use of fresh and hand-made edible flowers; and production planning, safe storage and delivery of wedding cakes.
- VII. Required Course Content and Direction
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Course Learning Goals
Students will:
- identify and employ safe and sanitary methods of handling foods, and handle equipment safely and efficiently in the kitchen lab;
- choose number and size of cake layers to meet portion requirements and achieve aesthetic proportion;
- identify and employ the different materials used for coating and decorating wedding cakes, including the planning, techniques, and storage issues associated with buttercream, fondant, whipped cream, modeling chocolate, and gum paste;
- describe and execute various styles, both traditional and modern, of wedding cake decoration using a variety of materials, including buttercream, fondant, modeling chocolate, marzipan and gum paste;
- construct stable tiered cakes, with and without columns; and
- identify and address the issues affecting the successful and profitable planning, production, and delivery of wedding cakes.
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Planned Sequence of Topics and/or Learning Activities
- Safety and sanitation in the professional kitchen
- Techniques for finishing and decorating cakes with buttercream, in both traditional and modern styles
- Techniques for finishing cakes with fondant, whipped cream and modeling chocolate
- Safe use of fresh flowers to decorate wedding cakes
- Techniques for making flowers and other decorations from gum paste, marzipan, and modeling chocolate
- Selection of the number and size of cake layers appropriate for portion requirements and aesthetic proportion
- Planning for production, storage, and delivery of wedding cakes
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Assessment Methods for Course Learning Goals
Quizzes, tests, projects, writing assignments, and performance-based tasks. -
Reference, Resource, or Learning Materials to be used by Student:
- See course syllabus for required textbook.
- Kitchen uniform required for culinary students. Appropriate clothing, including hat and non-slip shoes required for all others.
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Review/Approval Date - 3/2020