BPA 130 - European Cakes and Tortes

Class: 1 Lab: 4 Clinical: 0 Credits: 3

Prerequisites: Take All: CUL-110 and CUL-160
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.

**This is a Fall Only Class**.

(S22828)

Print this Page