Cake Decorating and Design
Jefferson State Community College
CourseCUA 165
This course focuses on preparing cakes, tortes, individual Viennese cakes, and piping skills. Emphasis is placed on pip- ing different mediums such as chocolate, buttercream, roy- al icing; assembling cakes with different batters or doughs such as genoise, Japonaise, Bavarian, mousse and marzipan. Upon completion students should be able to plan, execute, and evaluate whole cakes, dessert platters, and a show- piece.
- Credits
3 credits
- Course Code
CUA 165
Related Courses
Prerequisites, corequisites, and courses that build on this one