Apr 19, 2024  
2019-2020 Catalog 
    
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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.