BAKE 155

This course provides an introduction to the skills and techniques of cake, torte and filling production. Products covered include various types of sponge cake, mousse, fruit fillings, and icings. Properties and characteristics of ingredients, the baker's percentage system and scaling methods are covered as well as proper mixing techniques. Sanitary practices and compliance with laws and ordinances of the Department of Agriculture are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies.