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CUL 162 Cakes, Fillings, and Frostings
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Credit Hours: 1 Effective Term: Fall 2016 SUN#: None AGEC: None |
Credit Breakdown: 1 Lecture Times for Credit: 3 Grading Option: A, B, C, D, F Cross-Listed: |
Description: Learn the fundamentals of preparing a great cake as a foundation for beautiful cake decorating. Prepare a variety of cakes; pair the cake with an appropriate filling, such as ganache, flavored syrup, fruit, or custard. Prepare a variety of frostings, including royal icing and buttercream. Construct a special cake utilizing the various components learned in class.
Prerequisites: None
Corequisites: None
Recommendations: None
Prerequisites: None
Corequisites: None
Recommendations: None
| Measurable Student Learning Outcomes |
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| 1. (Knowledge Level) Identify characteristics and attributes of different categories of cake, fillings and frostings in order to choose the appropriate combination of texture, flavor, and keeping qualities.
2. (Application Level) Prepare a variety of cakes, fillings, syrups, and frostings. 3. (Synthesis Level) Assemble a cake composed of one of each of the components of cake making presented in class. |
| Internal/External Standards Accreditation |
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1. Complete a planning worksheet describing the cake, filling, and frosting: rationale, and timeline for production that will be used in the final project.
2. Evaluate sensory and quality characteristics of cake, filling and frostings prepared in class and discuss with instructor possible problems, their causes, and solutions. 3. Capstone project: present assembled cake to the instructor and class, describe components of the cake, and critique the finished product for taste, texture, complimentary flavors, and artistic value. |