College of Culinary Arts
International Baking and Pastry Institute
2007-2008 Academic Year
Course Title: Advanced Cake Decorating & Classical French Tortes
Course Number: BPA2100
Quarter Credit Hours: 7.5
Prerequisite(s): 1400
Instructor’s Name: Frances Burnett M.Ed. CMB, CEPC, CHE
Office Location: Aca. Center-3rd floor
Office Phone: 980-598-1456
Office Fax: 980-598-1435
E-mail Address: frances.burnett@jwu.edu
Public Folder: Charlotte Campus, College of Culinary Arts, (Burnett), (2100)
Office Hours: 12:30 p.m.- 1:00 p.m. Mon-Thur.
Course Description:
This course covers classical cake designs as well as contemporary cake decorating techniques. To complement these items, students are shown the diversity of mousses and how they are utilized in the industry. The last section will introduce the student to making marzipan showpieces.
Course Outcomes:
The student will demonstrate in a laboratory setting an increased level of skill in advanced torte production and theory. This will include a demonstration of proper technique in assembling and decorating using various icings, buttercreams, cakes and marzipan. Evaluation will be based on the demonstration of proper technique as given by the instructor.
