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