An open ended course providing an appropriate learning sequence for students with special needs. The proper preparation of cakes for icing and decorating. Topics include basic borders, buttercreme flowers, leaves, and clowns.
Students decorate a minimum of three cakes.
Use of an airbrush, flow in techniques and tiered cake assembly covered. For the more advanced cake decorator. Standardized recipes and procedures stressed. End product critiqued daily. Student assignments rotate between a stock and soup station, vegetable station, pantry, and service line and grill.