12/21/2024 9:56:39 AM	CUL 254.9 Course Outline as of Spring 2012	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 254.9	Title:  CAKES & CAKE DECORATING
Full Title:  Cakes and 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:

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

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

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.

(Grade Only)
Prerequisites:Course Completion or Current Enrollment in CUL 254
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:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:		Effective:		Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Major Applicable Course

COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:

Upon successful completion of this course, students 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

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:

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)

7. Tests and quizzes

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 10 - 15%
Costing sheets
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 70 - 75%
Baking and decorating assignments, performance exams
Exams: All forms of formal testing, other than skill performance exams.		Exams 10 - 15%
Tests and quizzes to include multiple choice, true false, matching, and completion
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 5 - 10%
Attendance and participation; professionalism

Representative Textbooks and Materials:

Instructor prepared materials

Print PDF