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 quality baked goods such as creamed fat cakes, wedding cakes, special occasion cakes, butter creams and decoration techniques: modeling paste, chocolate modeling paste, royal icing, gum paste, marzipan and fondant.  Lab fee $240.

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

Note: Students must provide the required uniform and knife kit. Typically offered at MC; fall and spring terms.

Course Outcomes:

1. Examine cake decorating terms and concepts.
2. Produce a variety of sponge and high fat cakes.
3. Examine and produce a variety of cake décor items.
4. Examine and produce a variety of buttercreams and icings.
5. Demonstrate professionalism and soft skills in all class activities