This course provides an introduction to the fundamentals of cake production, assembly, and basic finishing techniques. Topics covered include cake layers, fillings, buttercreams & icings, as well as basic decorating techniques. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies.
Prerequisites
| The following courses must be taken prior to this course |
|---|
| BPA 120 - Introduction to Baking & Pastry with a minimum grade of C |
Sections
See all registration dates and
deadlines
| Term | Location | Sections |
|---|---|---|
|
2025 Spring Semester - 15 Week Sections
|
Blue Bell
|