Course Code
BPA305
Course Credit
4
The course is designed to build upon the student's practical skills, in baking and pastry, organization and safety. The various products include advanced tortes, special occasion cakes, and tiered wedding cakes. Students learn how to work with several different decorating mediums, such as royal icing, as well as an intro to using fondant and gum paste. Students will learn to make many varieties of flowers, such as pansies, lilies and the Wilton Rose. You will learn how to design a cake, from selecting the colors to arranging your flowers.