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.
Prerequisite(s): PST 202, PST 204, PST 206, and PST 220, all with a C- or higher, or Instructor permission.
Completion Of or Concurrent Enrollment In: PST 208 and PST 222 with a C- or higher; or concurrent enrollment in PST 208 and PST 222; or Instructor permission.