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BAK 260高级婚礼，庆典和特色蛋糕(4学分)

先决条件:220年贝克．

实践烘焙，组装，管道，和装饰特色蛋糕和婚礼蛋糕的先进原则。学习设计理论;包括主题、颜色、质地和味道。学习基本的蛋糕业务实践，如配料、设备、工具、零售定价、消费趋势、送货、现场施工和客户咨询。制作多种单层和多层蛋糕，结合先进技术;包括奶油，翻糖，软糖，皇家糖霜管道装饰和口香糖糊花。利用其他技术，如过管，桥工，细绳，罩衫，绘画，压花，喷绘，贴花和模板。

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BAK 260:高级婚礼，庆典和特色蛋糕

https://catalog.cocc.edu/course-outlines/bak-260/

成绩单标题高级特色蛋糕学分4评分方式标准信分总接触时数80其他时数80前提条件BAK 220。实践专业蛋糕和婚礼蛋糕的烘焙，组装，管道和装饰的高级原理。学习设计理论;包括主题、颜色、质地和味道。学习基本的蛋糕业务实践，如配料、设备、工具、零售定价、消费趋势、送货、现场施工和客户咨询。制作多种单层和多层蛋糕，结合先进技术;包括奶油，翻糖，软糖，皇家糖霜管道装饰和口香糖糊花。利用其他技术，如过管，桥工，细绳，罩衫，绘画，压花，喷绘，贴花和模板。课程学习成果演示先进的装饰技术使用奶油，翻糖，口香糖膏，凝胶涂料，皇家糖霜，喷枪，转移纸，糖和巧克力。 2. Implement advanced decorating skills that include appliqué, string-work, painting, ruffling, marbling, drapery and gum paste floral work. 3. Create extravagant and elegant cakes combining unique, highly-skilled design and baking techniques practiced during the term. 4. Apply contemporary pastry design theory using equipment and tools specific to the industry. 5. Produce a collaborative final cake project. Content outline Cake Design Royal Icing Piped Flowers The Consumer Pastillage Plaques Cake Size and Cost Cake Painting Cake Assembly and Finishing Bridge and Extension Work Fondant Techniques Gumpaste Techniques Cake Design Required materials Requires textbook and baking and pastry tool kit available at the COCC Bookstore.