CLR 245 - Cakes and Tortes
Credits: 3
2 Lecture Hours 2 Lab Hours
Prerequisites: CLR 135 , CLR 140
Description
In this course students create classical and modern filled and unfilled cakes and tortes. Students use the creaming, two-stage, sponge and chiffon mixing methods to produce bases for a variety of cakes. Finishing methods of frosting and applying glazes are also covered. Students learn basic and advanced decoration techniques to make borders, flowers and other cake adornments. Program knife kit and uniform are required for this course.
Learning Outcomes
Upon successful completion of the course students will be able to:
- Practice the principles of kitchen safety and sanitation.
- Demonstrate proper cake mixing technique.
- Construct multi-layered cakes and tortes.
- Create a variety of cake fillings and frostings.
- Create cake decorations with icing, gum paste, fondant and marzipan.
- Research the history and origins of classical European dessert cakes and tortes.
Listed Topics
- Ingredient function
- Cake mixing methods
- Buttercream
- Ganache
- Mousse
- Meringue
- Decorating techniques
- Classical cake and torte history
Reference Materials
Faculty approved text book and handouts
Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals: - Critical Thinking & Problem Solving
- Communication
Approved By: Dr. Quintin B. Bullock Date Approved: 05/12/2023
Last Reviewed: 05/12/2023
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