CHEF 126 — Intermediate Cake Decorating

Introduction to more advanced professional cake decorating techniques used by pastry chefs. Fondant work and more complex decorating schemes are taught.

Part of

• Culinary Arts - Baking & Pastry - Certificate of Completion
• Hospitality and Tourism - Associate of Applied Science
• Hospitality and Tourism (Food & Beverage) - Associate of Applied Science
• CHEF-CULINARY ARTS (CHEF)

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