CHRM 1260 - Cakes

4 Credits
This course provides an in-depth study of cake formula and assembly techniques. Topics include knowledge of different cake-making methods, ingredients for icings, fillings, coatings, glazes, and production of finished cakes. It gives attention to production of layered and component cakes using an assortment of creams, including creme patisserie, Bavarians, and mousses.

Prerequisites: (1) CHRM 1210 must be completed prior to taking this course.
Lec: 2 Lab: 6 Cr: 4

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