| 12/26/2024 5:00:28 AM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 254.9 | Title:
CAKES & CAKE DECORATING |
|
| Full Title:
Cakes & Cake Decorating |
| Last Reviewed:9/12/2011 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.00 | Lecture Scheduled | .50 | 17.5 max. | Lecture Scheduled | 8.75 |
| Minimum | 1.00 | Lab Scheduled | 1.50 | 2 min. | Lab Scheduled | 26.25 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 2.00 | | Contact Total | 35.00 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 17.50 | Total Student Learning Hours: 52.50 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade Only
Repeatability:
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
Formerly:
CULT 254.9
Catalog Description:
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A specialty baking course in which students prepare and decorate a variety of cakes. This course is designed for students in the Baking and Pastry Certificate program and for culinary arts professionals who wish to improve or expand their skills.
Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 254 OR Course Completion of CUL 254.1 ( or CULT 254.1) and Course Completion of CUL 254.2 ( or CULT 254.2)
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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A specialty baking course in which students prepare and decorate a variety of cakes. Designed for students in the Baking and Pastry Certificate program and for culinary arts professionals.
(Grade Only)
Prerequisites:Course Completion or Current Enrollment in CUL 254 OR Course Completion of CUL 254.1 ( or CULT 254.1) and Course Completion of CUL 254.2 ( or CULT 254.2)
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
| Associate Degree: | Effective: | | Inactive: | |
| Area: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | | Effective: | | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| C-ID: |
Certificate/Major Applicable:
Both Certificate and Major Applicable
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon successful completion of this course the student will be able to:
1. Employ safe and hygienic food handling procedures relating to cakes and
cake decorating.
2. Describe the function of ingredients and their effects on the final
product.
3. Employ correct mixing methods for foam, butter, angel food, chiffon,
and meringue cakes and identify proper consistency of each batter.
4. Prepare a variety of cakes and icings from recipes.
5. Employ proper panning, baking, cooling, and storage techniques.
6. Assemble sheet cakes, rolled cakes, single layer and two layer cakes.
7. Frost, fill, pipe, and write inscriptions on cakes.
8. Prepare parchment cornets for inscribing cakes.
9. Identify and use a variety of decorating tips.
10. Properly store and transport cakes.
11. Portion sheet cakes and two layer cakes.
12. Analyze and evaluate finished products.
13. Cost out products for sale.
Topics and Scope
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I. Safe and hygienic food handling
II. Ingredients
A. Function
B. Effects on final product
III. Cakes
A. Mixing methods
1. Creamed
2. Foam
a. Genoise
b. Biscuit
c. Angel food and chiffon cakes
d. Meringues
B. Preparation
1. Panning
2. Baking
3. Cooling
IV. Frostings, Fillings and Coverings
A. Types
1. Buttercreams
2. Foam frostings
3. Icings
4. Poured fondant
5. Ganache
6. Jams
7. Marzipan and rolled fondant
8. Glaze
9. Royal icing
B. Fillings
V. Decorating and inscribing
A. Using a pastry bag
B. Creating a cornet
C. Using tips
D. Inscribing and borders
VI. Assembling Cakes
A. Imbibing and filling
B. Crumb coatings and frosting
VII. Storing and transporting cakes
VIII. Portioning
A. Sheet cakes
B. Single and two-layer cakes
C. Rolled cakes
IX. Cost
A. Calculating cost
B. Pricing
X. Product evaluation
Assignments:
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Assignments may include:
1. Daily baking assignments.
2. Decorating assignments.
3. Costing sheets for baked products.
4. Skills assessments (6) rated on assessment sheets.
5. Comprehensive final exam (objective).
6. Final skill demonstration exam--cake product(s).
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% |
| None | |
| 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
5 - 20% |
| Costing sheets. | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
40 - 70% |
| Class performances, Performance exams | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
15 - 35% |
| Multiple choice, True/false, Matching items, Completion, Short answer. | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
5 - 10% |
| Attendance/Participation/Professionalism | |
Representative Textbooks and Materials:
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Instructor prepared materials.
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