Dec 06, 2021  
2021-2022 College Catalog 
    
2021-2022 College Catalog
Add to Portfolio (opens a new window)

CUL 161 - Cake Decorating and Candy Making

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods

Basic principles and methods of cake decorating and candy making. Includes history of cakes; selection of ingredients; cooking procedures; cake assembly; and presentation. Also includes techniques for creating basic candies, including holiday treats.

Prerequisite(s): CUL 105  and CUL 140 .
  button image Prior Learning and link to PLA webpage



Course Learning Outcomes
1.   List the historical origins and traditions of a variety of cakes.

2.   Demonstrate basic techniques and practices of cake baking.

3.   Demonstrate techniques to make and apply icing.

4.   Demonstrate the ability to design, bake, and assemble a basic wedding cake.

5.   Demonstrate techniques for making basic candies, including holiday treats.


Outline:
I.       Introduction

         A.   History of cakes

               1.   Origins of different types of cake

               2.   Traditions of cakes from different cultures

               3.   Significance of the cake in cultural celebrations

         B.   Cake decorating as a profession

               1.   Job standards

               2.   Creativity and product design

               3.   Local employability

               4.   Work attitudes

II.       Cake Baking Techniques

         A.   Ingredients

         B.   Recipe selection

         C.   Selecting and combining ingredients

         D.   Techniques and practices of cake baking

               1.   Baking equipment, utensils, and tools

               2.   Measuring techniques

               3.   Mixing techniques

               4.   Baking the cake

                     a.   Oven temperature

                     b.   Timing

                     c.   Other tips

               5.   Preparing a cake for decorating

                     a.   Freezing

                     b.   Thawing

                     c.   Other tips

III.      Icing

         A.   How to make icing

               1.   Ingredients

               2.   Textures

               3.   Uses

         B.   Icing techniques

               1.   Creating scenes

               2.   Borders & piping

               3.   Flowers

                     a.   Beginning

                     b.   Intermediate

                     c.   Advanced

IV.     Wedding Cakes

         A.   Cake design elements

               1.   Harmonious with bride’s and groom’s needs

               2.   Budget constraints

               3.   Number of guests to be served

         B.   Assembly

               1.   Transportation and logistics issues

               2.   Layer assembly

               3.   Crown assembly

V.      Candy Making Techniques

         A.   Molding chocolates

         B.   Mints

         C.   Caramels

         D.   Chocolate fillings

         E.   Seasonal holiday treats

         F.   Popular, international and intercultural candies          


Effective Term:
Full Academic Year 2017/18



Add to Portfolio (opens a new window)