HRM 202 - Intermediate Cake Production

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Learn cake production and decoration techniques. Discuss mixing methods, high fat and foam type cake production. Focus on preparation of quantity baked goods such as genoise, roulade, chiffon, wedding cakes, special occasion cakes, glazes, butter creams and decoration techniques: modeling paste, royal icing, gum paste, marzipan and fondant. Lab fees reduced for this course. Refer to Course Fees.

Prerequisite(s): HRM 124 or permission of the Director of the HCAT Institute.

Note: Students must provide the required uniform and knife kit.