Advanced Cakes and Patisserie

BPT 2324

Credit(s): 4

This course is designed for students to apply fundamental skills of icing cakes in creating special occasion cakes. Emphasis is placed on developing skills in making various flowers out of modeling chocolate, marzipan and gum paste. Students are introduced to covering and glazing special occasion cakes with rolled fondant and build their piping skills through intricate patterns and techniques. (4,2,4)