CHEF 2450 - Classic & Contemporary Cake Decorating Credits: 3
This course will focus on methods and techniques of classic and contemporary cake baking and decorating. Students will design assemble and decorate high quality specialty cakes. Fat based cakes are baked split, filled, iced and decorated using classic and modern techniques. A three-tier wedding cake will be produced as their final project.
Prerequisite: Student must hold a valid ServSafe Certificate and passed CHEF 2420 and CHEF 2425
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