Feb 17, 2025  
2019-2020 Catalog 
    
Catalog Navigation
  Publication Home
  General Information
  Performance Measures
  Admissions
  Academic Advising & Registration
  Academic Regulations, Grades, & Attendance
  Costs for Attendance & Financial Aid
  Student Services
  Student Life and Development
  Student Discipline, Rules, & Regulations
  Emergency Policies & Procedures and Campus Safety
  Corporate and Community Development
  Curriculum Instruction & Programs of Study
  Course Notation & Descriptions
  Board of Trustees
  Personnel
HELP
2019-2020 Catalog ARCHIVED PUBLICATION

BPA 130 - European Cakes and Tortes

Class: 1 Lab: 4 Clinical: 0 Credit: 3
Prerequisites: 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.