CULA 2342 - European Cakes & Tortes

Credit hours: 3

Prerequisites: CULA 1200 - Sanitation and Food Safety
CULA 1310 - Fundamentals of Baking
CULA 1321 - Advanced Baking and Pastry

Course Description:
This course will introduce the student to a wide variety of classical and modern cakes suitable for restaurant, retail shops and large-scale production. Emphasis is placed on advanced techniques of mixing, filling, glazing and icing. In this course, students will prepare a variety of cakes/tortes including Dobos, Sacher and Linzer tortes and Black Forest cake.

Student Learning Outcomes:
Students will be able to:

Prepare a variety of types of cakes and describe techniques used in mixing, panning and baking.
Line charlotte rings or cake rings for specialty cakes. Coat a cake with marzipan and/or fondant.
Prepare, describe and evaluate components needed for assembling classical Specialty Cakes, Gâteaux, and Torten: torte, tiramisu, Swiss roll.
Develop advanced techniques for finishing specialty cakes and Discuss methods of preparation and finishing techniques for various fillings.
Prepare a variety of dessert sauces.
Assemble a variety of European-style cakes, Swiss rolls, small cakes, and petit fours.
Select from a variety of components to plan cakes that have well-balanced flavors and textures.