PAS 103 - Cakes and Tortes

3 Cr.
Contact Hours Per Week: 1 Lec., 4 Lab

Students will learn to produce the three types of cakes: batter, foam and chiffon. Baking, cutting, and filling of these products will also be covered. Students will be exposed to the making of filling and icings and use them to finish the cake products. Assembling cakes using ganache, buttercream, fondant, and glazes will round out this course.
Usually offered Spring semester
Pre-Requisites: PAS 102

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PAS 103 - Cakes and Tortes