Cake Making (BAKG 1110)

This course introduces students to the basic technical and essential cake making principles of aeration and emulsification. This course allows the student to understand, apply and problem-solve these principles through the making of cakes, sponges, various pastry bases as well as icings, buttercreams, and glazes. Furthermore, students will apply teamwork, communication and health and safety principles throughout their practice.
Students will select and use ingredients, equipment and production methods according to production criteria and industry standards. Time is planned and organized on a daily basis to meet course requirements and to achieve proficiency.

This course is part of the full-time Baking Foundation - High School, Baking and Pastry Arts - Advanced Baking Specialty, Baking and Pastry Arts - ESL, Baking and Pastry Arts - Patisserie Specialty Programs.
Course code: BAKG 1110
Credits: 2.0
Length: 50.0 hours
Course outline: view

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