BAP 115 - Cake Production And Decoration3

Institution:

Saint Louis Community College-Meramec

Subject:

Description:

This course is designed to expose students to the proper procedure for producing traditional and contemporary cakes. Emphasis will be placed on mixing methods of batters, fillings, and icings. Decoration of cakes including piping techniques, writing with chocolate, and proper use of a pastry bag will be taught. Additional hours required. Prerequisites: Grade of "C" or better in BAP:110 and Reading Proficiency.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.stlcc.edu

Phone Number:

(314) 984-7500

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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