Students will gain methods and skill of cake fundamentals and production techniques used in commercial baking operations. Students will also design and use proper equipment/utensils to decorate cakes demonstrating a variety of icing techniques on multi-tiered cakes. Students will produce and or work with a variety of products such as marzipan, glaze, gum paste, butter-cream icing, royal icing, cream-cheese icing, etc. to decorate cakes. One classroom, six lab hours per week.

Division: Business and Public Services
Department: Hospitality Management
Repeatable Credit: No
Offered Online: No

Prereqs: HMT 1102 AND HMT 1107 AND HMT 1126