BAK119 — Cakes III
BAK 119 - Cakes III BAK 119 - Cakes III 3 Total Credits The accumulation of skills in previous stations prepares the student for advanced specialty and wedding cakes. Students express their artistry, imagination and an eye for color combinations to produce a variety of flowers, writing techniques, figure piping, airbrushing and drawings. Many different mediums are used including: rolled fondant, marzipan, and tempered chocolate. Students continue to develop and use new vocabulary in regard to the industry and demonstrate knowledge about the different ingredients used in a retail bakery. This station covers safety procedures associated with operating bakery equipment as well as the practice of proper sanitation and food handling techniques in accordance with the King County standards. 0 or higher Course
Prerequisites: CUL105