BPA 130 European Cakes and Tortes

Lecture: 1 Lab: 4 Clinic: 0 Credits: 3

This course introduces the production of a wide variety of classical and modern cakes suitable for restaurants, retail shops and large-scale production. Emphasis is placed on classic cakes using the methods of mixing, filling, glazing and icing. Upon completion, students should be able to prepare, assemble, and decorate gelatin-based and layered tortes and cakes such as Bavarian, Dobos, and Sacher.

Pre-requisite(s): CUL 110 and CUL 160
Course is typically offered in Fall.
Student Learning Outcomes (SLOs)
At the completion of the course, the students should be able to do the following:

Describe the differences between classical and modern cakes.
Create classical cakes by weighing and measuring ingredients and using proper baking techniques.
Create modern cakes by weighing and measuring ingredients and using proper baking techniques.
Construct various tortes and cakes.