Basic Cakes & Pastries (BAKG 1170)

This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of basic cakes and pastries.

A variety of techniques including high fat cake mixing and baking, the preparation of basic icings and fillings, and basic cake assembly and decoration are explored. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
Course code: BAKG 1170
Credits: 4.0
Length: 100.0 hours
Course outline: view


BAKG 1150, BAKG 1155, BAKG 1160.

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