BAKE 225 - Bakeshop-Cakes, Filling & Icing

Credits: 3
In a lab setting, this course introduces the student to the techniques essential to production of decorated cakes. Students also learn the interworking of bakeshop environment, which enhances their career success in the pastry arts. PREREQUISITES: CULA 103 Food Service Sanitation, BAKE 105 Basic Culinary Skills, BAKE 108 Baking Principles, BAKE 110 Basic Baking, BAKE 118 Advanced Baking & Pastry, BAKE 120 Basic Breads, BAKE 125 Advanced Breads & Doughs, BAKE 130 Frozen & Plated Desserts, BAKE 205 Bakeshop- Patisserie, BAKE 210 Bakeshop- Tarts, Tortes & Gateaux BAKE 215 Bakeshop- Chocolates & Confections. All Culinary classes must be completed with C or better to progress. Lab Fee Required Lab Fee Required

Corequisite/Prerequisite: CULA103, BAKE105, BAKE108, BAKE110, BAKE118, BAKE120, BAKE125, BAKE130, BAKE205, BAKE210, BAKE215. All Culinary classes must be completed with C or better to progress.