Subject code
CBP
Course Number
124
Credit Hours Min
2
Course Long Title
Tarts, Tortes and Gateaux
Course Description
Students will utilize cake mixing methods to create traditional and nontraditional desserts. The use of timeless fillings and icings such as ganache and Bavarian cream will culminate with the student creating classical desserts such as Linzer Torte, Sacher Torte and Gateau St. Honore. The ever popular cupcake will also be produced showing its versatility in today's market.