BAP 115 — Cake Production and Decoration
exposes students to the proper procedures for producing traditional and contemporary cakes. Emphasis will be placed on mixing methods of batters, fillings, and icings. Skills taught include cake decoration, piping techniques, writing with chocolate, and proper use of a pastry bag. (Credit is only allowed for BAP 115 , HRM 518, or HRM 219 and HRM 220.) Prerequisites: BAP 110 with a minimum grade of "C" and Reading Proficiency
Prerequisites: BAP 110