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HMT 2128 Cake Decoration

Students will design and use proper equipment/utensils to decorate cakes demonstrating a variety of icing techniques on multi-tiered cakes. Students will also, produce and or Work with a variety products such as marzipan, glaze, gum paste, butter-cream icing, royal icing, cream-cheese icing, etc. to decorate cakes. Four lab hours per class.

Division: Business and Public Services
Department: Hospitality Management
Repeatable Credit: No
Offered Online: No

Prereqs: HMT 1107 AND HMT 1126 AND HMT 1128 

Outcomes

  • Comprehend what tools will be needed to produce a variety of icings.
  • Produce and or Work with a variety products such as marzipan, glaze, gum paste, butter-cream icing, royal icing, cream-cheese icing, etc. to decorate cakes.
  • Produce a theme cake using the proper tools, icing production methods, and design techniques such as making curls, flowers, boarders, etc. specified by the grading rubric.

Credit Hours: 2

Lab Hours: 4