CUUL 1530 European Cakes and Tortes
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 and contemporary 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 Dobos, Sacher, and Charlotte. Students will construct contemporary specialty cakes, including Mousse cakes, using assorted decorative techniques and sensible production.