CULN 2460 - 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 cakes/tortes, including Dobos, Sacher, and Linzer tortes and Black Forest cake. Prerequisite(s): CULN 2100, 2400, 2410
1 hour lecture / 4 hours laboratory