SRJC Course Outlines

7/23/2024 12:37:35 AMCUL 210.5 Course Outline as of Spring 2002

Changed Course

Discipline and Nbr:  CUL 210.5Title:  WEDDING CAKES  
Full Title:  Wedding Cakes
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled1.504 max.Lecture Scheduled6.00
Minimum.50Lab Scheduled2.002 min.Lab Scheduled8.00
 Contact DHR0 Contact DHR0
 Contact Total3.50 Contact Total14.00
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  12.00Total Student Learning Hours: 26.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT 210.5

Catalog Description:
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Demonstration and student construction of contemporary type cakes, buttercreams and glazes, garnishes of fresh flowers, plain borders and drapes. Includes logistics of transport and pricing.


Recommended Preparation:
CULT 54 or consent of instructor.

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Demonstration and student construction of contemporary type cakes, butter- creams and glazes, garnishes of fresh flowers, plain borders & drapes. Includes logistics of transport and pricing.
(Grade or P/NP)

Recommended:CULT 54 or consent of instructor.
Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times


Associate Degree:Effective:Inactive:
CSU GE:Transfer Area Effective:Inactive:
IGETC:Transfer Area Effective:Inactive:
CSU Transfer:Effective:Inactive:
UC Transfer:Effective:Inactive:

Certificate/Major Applicable: Certificate Applicable Course


Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Student will
1.  Bake several cake varieties appropriate to wedding cakes.
2.  Fill and frost several cakes.
3.  Develop skill in frosting and decorating cakes.
4.  Use several different methods of tiering wedding cakes.
5.  Create a final wedding cake project from start to finish.
6.  Develop skill in and practice use of the pastry bag.

Topics and Scope
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1. Butter cakes vs. egg foam (sponge & angel food) cakes.
2. Buttercream frosting, royal icing, glazes, including chocolate ganache,
  and rolled coverings such as marzipan and fondant.
3. At least 4 different types of fillings, including pastry cream, fresh
  fruit, lemon curd, chocolate mousse.
4. Various modern quality decorating techniques, including methods of
  using chocolate, fresh fruit, fresh flowers, & simple pastry bag usage.
5. Set up and engineering: exploration of the types of wedding cake
  assembling products on the market, including plastic pillars, champagne
  glasses, and direct stacking of the tiers.
6. Simple garnishing and table decorations.
7. Meeting with clients, forms and legalities.
8. Transporting and methods of keeping the wedding cake cool and safe
  during transport and set up.
9. Pricing - discussion of food and labor costs & other expenses.
10.Exhibition/reception - how to set up and cut wedding cakes.
11.Equipment needs to produce wedding cakes.

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1. Bake cakes and make fillings & frostings for demonstration.
2. Practice frosting cakes using styrofoam dummies and provided real cakes
3. Practice decorating cake, using pastry bags and other techniques.
4. Conceptualize and create own wedding cake from start to finish to be
  judged and displayed at campus open house. Project will include baking,
  filling, frosting, decorating and displaying the cake.

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
0 - 0%
This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 20%
Homework problems, Costing sheet and pricing assignment
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
50 - 70%
Class performances, Wedding Cake project
Exams: All forms of formal testing, other than skill performance exams.Exams
0 - 0%
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
20 - 40%

Representative Textbooks and Materials:
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Recipes and handouts provided by instructor.

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