HOSP-255: Professional Cake Decorating

School
Business, Entrepreneurship, & Professional Development
Department
Hospitality Studies
Academic Level
Undergraduate
Course Subject
Hospitality
Course Number
255
Course Title
Professional Cake Decorating
Credit Hours
3.00
Instructor Contact Hours Per Semester
62.00 (for 15-week classes)
Student Contact Hours Per Semester
62.00 (for 15-week classes)
Grading Method
A-E
Pre-requisites
HOSP-105 and HOSP-226
Catalog Course Description

Provides practical information for the individual serious about creating and producing high quality, decorated cakes from start to finish. Discusses many types of decorated cakes as well as the application of different kinds of icings, including buttercream icing and rolled fondant. Covers proper preparation of borders, variation of flowers, other decorations, the art of cake writing, wedding cakes, gumpaste flowers, and fondant work.

Goals, Topics, and Objectives

Core Course Topics
  1. Equipment List and Uses
  2. Batter Types
  3. Serving Sizes and Portions per Cake
  4. Types of Frosting
  5. Frosting Techniques
  6. Royal Icing and Gum Sugar
  7. Colors and Coloring Techniques
  8. Piping Animals and Figures
  9. Buttercream Transfer Method
  10. Airbrush Techniques
  11. Cupcake Sculptures
  12. Layer Cakes: Tiers, Structures, Supports and Desgin
  13. Fondant
  14. Gumpaste
  15. Wedding Cakes
Core Course Learning Objectives (Separated)
  1. Demonstrate basic cake decorating and methods for standard cones.
  2. Identify equipment needed for cake decorating.
  3. Prepare various types of cakes and icings.
  4. Examine various cake borders and methods of preparation.
  5. Distinguish between various color palette for icing and flowers.
  6. Demonstrate various techniques of preparing flowers and other decorative items.
  7. Analyze various types of icing for the art of cake design.
  8. Identify various methods for assembling cakes.
  9. Create advanced projects: basketweave cakes, air-brushing cakes, sculpture-style cakes.
  10. Design and prepare a two-tier layer cake, structurally supported, properly frosted, and adorned with advanced decorations.*
  11. Develop advanced decorating and finishing techniques for cakes.
  12. Evaluate the quality of decorated cakes.
  13. Define and describe pastillage and royal icing.
  14. Discuss the methods of preparation for pastillage and royal icing.
  15. Prepare pastillage and royal icing.
  16. Evaluate the quality of pastillage, royal icing and prepared display pieces.

Assessment and Requirements

Assessment of Academic Achievement
  • Daily Evaluation (15 sessions x 20 pts each): 300 points
  • Notebook: 40 points
  • Quizzes, (2 x 20 pts each): 40 points
  • Project #1 - Basket of Flowers: 30 points
  • Project #2 - Buttercream Transfer: 30 points
  • Project #3 - Fondant Cake: 40 points
  • Final Design Draft: 10 points
  • Written Final Exam: 50 points
  • Practical: 60 points
  • Total Possible Grade Points: 600

Grading Scale:

  • 90% - 100% A
  • 80% - 89% B
  • 70% - 79% C
  • 60% - 69% D
  • 0% - 59% E

Approval Dates

Effective Term
Fall 2014
ILT Approval Date
05/02/2014
AALC Approval Date
06/02/2014
Curriculum Committee Approval Date
06/02/2014