CULA 2342♦ - European Cakes and Tortes

3 credit(s)

The course will introduce the student to a wide variety of classical and modern cakes suitable for restaurant, retail shops and large-scale production. Emphasis is placed on advanced techniques of mixing, filling, glazing and icing. In this course students will prepare a variety of cakes/tortes, including Dobos, Sacher, and Linzer tortes and Black Forest cake. Prerequisite(s): CULA 1321 Advanced Baking and Pastry F, S-as needed
1 hour lecture / 4.5 hours laborabory