PST 224 Specialty Cakes I

5 CR

This course covers an introduction in the design and decoration of wedding cakes and other specialty cakes. Topics include baking, filling and assembling cakes; cake design; finishing techniques utilizing gum paste, fondant, and royal icing; and advanced piping skills. Upon completion, students should be able to design, create, finish and evaluate the quality of wedding and specialty cakes.
Prerequisite(s): CUL 110, PST 202, PST 206;
Corequisite(s): PST 208 all with a “C-” or better.