powered by
Central Arizona College Back
CUL 262 Wedding Cakes
Credit Hours:  1
Effective Term: Fall 2013
SUN#: NA
AGEC: None
 Credit Breakdown: .75 Lecture, 1 Lab (26.25 instr hrs.)
Times for Credit: 3
Grading Option: A/F
Cross-Listed:


Description: Assemble a simple wedding cake using a basic cake, filling, butter cream frosting, fondant, and gum paste flowers. Design a special occasion cake considering factors such as flavor, texture, color, number of portions, advance preparation, transportation and pricing.

Prerequisites: (CUL160, CUL161, CUL162 and CUL261) or instructor consent.

Corequisites: None

Recommendations: None

Measurable Student Learning Outcomes
1. (Knowledge Level) Describe flavor, texture and color considerations that are important in creating an artistic and functional cake.
2. (Knowledge Level) Describe techniques for production and assembly of classic and modern wedding cakes and cake cutting methods.
3. (Synthesis Level) Design and produce a wedding or special occasion cake during class.
4. (Analysis Level) Outline production timeline, ingredients, equipment, labor, transportation and assembly cost to calculate retail value of specialty cake.
5. (Application Level) Create a special occasion or wedding cake utilizing a filling, frosting and/or fondant, and gum paste flowers.
6. (Evaluation Level) Critique cakes produced in class for visual and sensory appeal, functionality, originality and appropriateness of design plans.
Internal/External Standards Accreditation
Pinal County Environmental Health Codes will be followed, URL: http://pinalcountyaz.gov/Departments/EnvironmentalHealth/Pages/FoodProtectionSafetyProgram.aspx .