HIA 227 — Advanced Cake Decoration ◊ #

Students will continue to explore advanced cake decorating techniques, while improving their skills and knowledge as a professional cake decorator, including: Marzipan work, rolled fondant, pastillage, gum paste and sugar cooking techniques, along with further study of butter cream production and cake assembly. (Spring 2020) (course fee required)

Prerequisites: HIA 127, HIA 128

Part of

• Baking and Pastry, Associate in Applied Science Pathway: Baking and Pastry Degree Type: Associate in Applied Science Curriculum Code: HIA.BKG.AAS
• Baking and Pastry Certificate Pathway: Baking and Pastry Certificate Type: Basic Curriculum Code: HIA.BKG.CERT

Source ↗

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