CUL 129 — Cake Decorating I
This course is designed to expose students to the proper procedure for producing traditional and contemporary cakes. Emphasis will be placed on decoration of cakes including proper use of a pastry bag and various tips, writing with chocolate, use of piping and other techniques. Butter cremes, royal icing and moldable icing (fondant) will be emphasized in this class. Additional hours outside regularly scheduled class time will be required to complete projects. NOTE: Students who have not completed CUL 116 but possess a valid ServSafe Food Protection Manager Certification or Illinois Food Handler Certification should contact the program coordinator for CUL 116 credit.
Prerequisites: CUL 101, CUL 116