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May 06, 2025
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2023-2024 Catalog [ARCHIVED CATALOG]
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HOSP 230 - Wedding Cake Production
PREREQUISITES/COREQUISITE: HOSP 208 - Cakes Icings and Fillings
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 1
LAB HOURS MIN: 4
DATE OF LAST REVISION: Fall, 2013
This course will introduce the student to the fundamentals of wedding cake production. It will engage the student in elementary, handmade production of various styles of products including stacked and separated tiered cakes. In addition, this course will review and expand upon decorating techniques covered in HOSP 208 . It further engages the student in decorative techniques of select cakes. The student will apply the basic principles of sanitation and safety in the foodservice operation. Students will apply the fundamentals of baking science to the preparation of a variety of wedding cakes, icings, and fillings.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Demonstrate an elementary knowledge of the science and art of classical and contemporary wedding cakes.
- Develop a concise workable recipe repertoire with format and logical categorization.
- Develop basic proficiency in the production of wedding cakes.
- Develop an artistic sense for symmetry in color and pattern.
COURSE CONTENT: Topical areas of study include - Major Instructional Topics
- Proper production procedures and handling of cakes, icings and decorative elements in particular relation to wedding cakes.
- Proper utilization of tools, apparatuses and equipment related to wedding cake production.
Course Addendum - Syllabus (Click to expand)
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