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CUL 161 Cake Decorating
Credit Hours:  1
Effective Term: Fall 2016
SUN#: None
AGEC: None  
Credit Breakdown: 1 Lecture
Times for Credit: 2
Grading Option: A, B, C, D, F
Cross-Listed:


Description: Introduction to the art of cake decorating and how to design and create beautiful cakes using butter cream frosting. Instruction through demonstration and hands-on practice includes baking, leveling and preparing cakes for frosting; proper use of the pastry bag; designing flowers, leaves, and borders utilizing a variety of pastry tips; and tinting butter cream frosting.

Prerequisites: None

Corequisites: None

Recommendations: Read class supply list available on website, purchase and bring items to first class.

Measurable Student Learning Outcomes
1. (Application Level) Prepare cake for decoration, including baking, leveling and frosting.
2. (Application Level) Pipe frosting using a variety of pastry tips to create borders, flowers, leaves, rose buds and writing characters.
3. (Application Level) Use special tools and techniques to decorate professional looking cakes including crumb coats, tinting frosting, and creating special effects.
4. (Analysis Level) Evaluate the artistic presentation of a personal project and other cakes prepared in class.
Internal/External Standards Accreditation
Capstone project: student will present a completely decorated cake using the techniques described in the learning outcomes.