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May 14, 2024
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2022-2023 Catalog [ARCHIVED CATALOG]
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HOSP 208 - Cakes Icings and Fillings
PREREQUISITES: HOSP 105 - Introduction to Baking
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 1
LAB HOURS MIN: 4
DATE OF LAST REVISION: Summer, 2011
This course requires students to produce and finish a variety of cakes. The course emphasizes application techniques, color coordination, and the flavor and texture of fillings. Students will practice the techniques of basic cake decorating.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Identify, select, and use and care for tools and equipment used in baking and decorating cakes.
- Prepare and describe techniques used in mixing, panning, and baking cakes.
- Produce a variety of cakes including butter, sponge, high ratio, and other cake variations.
- Understand how to correct cake failures and defects.
- Produce a variety of icings used in cake assembly and production.
- Prepare a variety of fillings and toppings.
- Construct classical and special occasion cakes, including layer cakes and sheet cakes.
- Develop and utilize different decorating techniques.
- Identify and assess practical approaches to marketing.
COURSE CONTENT: Topical areas of study include -
- Production procedures
- Classical and contemporary cakes, icings, and fillings
- Marketing cakes
- Proper utilization of machinery and equipment
Course Addendum - Syllabus (Click to expand)
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