FOS1141 Introduction to Cakes
This course presents the foundation methods and procedures in cake and dessert production, including the creaming method and blending techniques. An emphasis is placed on preparing simple to complex unfilled cakes and tortes. Topics covered include comparison of classical and modern preparations, classical cakes, i.e. Opera Torte, Linzer Torte, Sacher Torte, Glazes, Ices, Molded and Cream Filled Cakes.
Offered
Fall, Spring
Notes
Lab Fee: 150.00