BPA 210 — Cake Design and Decorating. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.0

This course covers advanced concepts in the design and decoration of tiered cakes and other specialty cakes. Topics include baking, filling and assembling cakes; cake design; finishing techniques such as utilizing gum paste, fondant and royal icing, and advanced piping skills. Upon completion, students should be able to design, create, finish and evaluate the quality of tiered and specialty cakes.