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Jan 02, 2025
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CFCC 2020-2021 Catalog & Student Handbook [ARCHIVED CATALOG]
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BPA 130 - European Cakes and Tortes Class: 1 Lab: 4 Clinical: 0 Work: 0 Credit(s): 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. (S22828)
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