Ingredient cost-outs are calculated for bakery products prepared in the lab. Various icings are made according to the application including butter creams and rolled fondant. Cake decorating areas include script, borders, drop and nail flowers. Kopy Kake designs are also practiced. Prerequisite or concurrent enrollment in 316-101.
Emphasis is placed on accurately and speed of decorating to simulate industry conditions.
Gives learners hands-on practice with pastry work and decorative bakery work. Modeling is done in both marzipan and gum paste. Chocolate work covers both non-tempering and tempering techniques including candy making. Learners prepare various sauces to use on plated desserts. Also introduces sugar work, such as poured, blown, and pulled.