Jun 04, 2020  
Undergraduate Catalog 2019-2020 
Undergraduate Catalog 2019-2020 [ARCHIVED CATALOG]

VGCA 237 - Professional Cooking: Cake Production and Presentation

1 hour

Students are introduced to a range of cakes and their preparation methods, such as creaming, folding and blending, as well as how to respond to product and process faults. Students work with chocolate, frostings, glazes, fondant, etc. as they learn cake decorating skills. Lab Fee: 10 ($210).
Prerequisite(s): VGCA 135 .
Pre- or Co-requisite: VGCA 151 .