|
Official Course
Description: MCCCD Approval: 6-24-2008 |
||
|
FON221
2009 Spring – 2011 Fall |
L+L 3.0 Credit(s) 5.0 Period(s) 4.4 Load Occ |
|
|
Commercial
Wedding Cake Production |
||
|
Basic and advanced execution for special occasion,
wedding, and groom's cakes to include initial design work, baking, icing, and
advanced finishing techniques to include the use of fondant and gum paste.
Enhancement of cakes to include basic sugar, pastillage,
and chocolate decoration. Prerequisites: FON118 or permission of Program
Director. |
||
Go to Competencies Go to Outline
|
MCCCD
Official Course Competencies: |
|
|
|
|
|
FON221 2009
Spring – 2011 Fall |
Commercial Wedding Cake Production |
|
1.
|
Identify styles, equipment, and standard ingredients used
in the decoration of wedding cakes. (I, II, III) |
|
2.
|
Bake cake layers for wedding cakes with recipes designed
for and commonly used in the wedding cake industry. (III, IV) |
|
3.
|
Practice and employ proper piping skills with buttercream, chocolate, and royal icing to include
writing skills. (IV) |
|
4.
|
Produce various edible
media for cake decoration through the use of pastillage,
gum paste flowers, marzipan, simple sugar work, and modeling chocolate, as
well as the use of rolled fondant in the action of covering and final
decoration of a variety of cakes. (II, IV) |
|
5.
|
Design and produce a special occasion cake, tiered wedding
cake, and groom's cake with creative themes. (IV) |
|
6.
|
Demonstrate proper storage of finished product and
equipment. (V) |
|
7.
|
Identify proper transportation procedures for delivery and
set-up of wedding cakes. (V) |
|
8.
|
Produce a portfolio of the work done in class. (IV) |
Go to Description Go to top of
Competencies
|
MCCCD
Official Course Outline: |
|
|
|
|
|
FON221 2009
Spring – 2011 Fall |
Commercial Wedding Cake Production |
|
I. Styles of Cake
Production A. Classical and Modern
Wedding Cakes B. Groom's Cakes C. Special Occasion Cakes:
Birthdays, Anniversary, Shower, etc. II. Specialty Cake and
Confectionery Equipment A. Cake Supports B. Icing Tools C. Decoration Tips D. Modeling and Rolling
Tools (fondant, gum paste, chocolate) E. Airbrush and Piping
Tools F. Silicone Molds G. Embossing Tools H. Sugar Pumps I. Silplats
and Marble J. Food Coloring III. Specialty Cake
Ingredients A. Buttercream
(Practice, Simple, French) B. Fillings, Creams, and
Mousses C. Cake Textures D. Rolled Fondant E. Gum paste F. Pulled, cast, and blown
sugar G. Marzipan H. Modeling and Piping
Chocolate I. Royal Icing J. Paint and Coloring IV. Working with Cakes A. Organization and Timeline
Skills B. Combine a variety of
specialty cake ingredients and techniques to provide a common theme C. Design and production of
a Wedding Cake D. Design and production of
a Groom's Cake E. Design and production of
Special Occasion Cakes to include Birthday, Anniversary, Shower, etc. F. Incorporation of sugar, pastillage, chocolate, and marzipan into the design and
production of a special occasion cake. G. Portfolio of finished
work V. Proper Storage and
Transportation for Cakes |