CULN165 Advanced Baking - Cakes
Department of Business and Innovation: Chef Apprenticeship
- I. Course Number and Title
- CULN165 Advanced Baking - Cakes
- II. Number of Credits
- 2 credits
- III. Number of Instructional Minutes
- 1500
- IV. Prerequisites
- CULN130 (C or better) or permission from the Department of Business + Innovation
- Corequisites
- None
- V. Other Pertinent Information
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This kitchen laboratory course focuses on the development of the advanced knowledge and skills required to bake, assemble and decorate cakes and tortes. 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 and a desire for advanced skills in baking and decorating cakes.
Lab fees apply.
- VI. Catalog Course Description
- This course covers advanced topics in baking, assembling and decorating cakes and tortes. Topics covered include cake mixing methods, fillings and finishing coats, torting and assembly of layer cakes, piping and writing on cakes, and specialty decorations in fondant, marzipan and modelling chocolate.
- 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;
- identify, analyze and perform various cake mixing methods used in professional baking;
- identify and produce a variety of cake fillings and finishing coats;
- demonstrate skill in piping and writing on cakes and create specialty decorations in a variety of edible media; and
- create layer cakes and tortes meeting professional standards for both taste and appearance by selecting and executing appropriate cake, filling, finishing coat and decoration combinations.
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Planned Sequence of Topics and/or Learning Activities
- Safety and sanitation in the professional kitchen
- Cake mixing methods
- Swiss, Italian and French buttercreams
- Finishing coats, including but not limited to modelling chocolate, and glazes
- Piping and writing skills
- Specialty decorations in marzipan, modelling chocolate, and other edible media
- Selection and assembly of appropriate combinations of cake, filling, finishing coat and decorations
- Production scheduling
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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