BPA 210 Cake Design & Decorating

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

This course covers advanced concepts in the design and decoration of tiered cakes and other specialty cakes. Topics include baking, filling and assembling cakes; cake design; finishing techniques such as utilizing gum paste, fondant and royal icing, and advanced piping skills. Upon completion, students should be able to design, create, finish and evaluate the quality of tiered and specialty cakes.

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:

Demonstrate advanced concepts in the design and decoration of specialty cakes.
Design specialty cakes.
Create specialty cakes.
Critique specialty cakes.