Through hands-on baking and pastry chef demonstrations, you will learn the principles and practices of cake decorating and design. Topics to include: identification of baking ingredients, methods, techniques and formulas. The students will have a final practical exam, a cake project in which students can invite family to view and taste their masterpieces.

HOS 8302 - 01
Central Campus
CEUs: 16.00
Contact Hours: 160.0
Synonym: 28112
Tuition: $180.00
Term: Spring 2020 (3/31/2020 7/30/2020)
Format: Classroom/Lab
Meets:
Class - WTh 6:00 PM - 9:00 PM in Philip L. Van Every Culinary 210
Class - T 5:30 PM - 9:30 PM in Philip L. Van Every Culinary 210
Instructor: Hodge
Note: Pre-req HOS8301. Textbooks, baking tool kit, and uniforms required. No class: 5/19, 5/20, 5/21, 6/30, 7/1, 7/2.