CULH 2080 - Wedding Cakes

Credit Hours: 4.00

Prerequisites: CULH 1155 and CULH 1340 all with grade C or better and a ServSafe certificate

(formerly CULH 2915)

CULH 2080 gives students an overall appreciation and understanding of wedding cakes. Students learn to effectively create different styles of wedding cakes using many techniques in a cost and time effective way. The class is not geared toward food competition, but toward putting these techniques in practice for the real world.

Location: Center Campus

Contact Hours: 6
Billable Contact Hours: 6

OUTCOMES AND OBJECTIVES
COURSE OUTCOME:

2080.1: Upon completion of this class, a student will be able to demonstrate the scaling techniques used in baking.
Objective: Identify different scales and scaling procedures.
Objective: Describe steps used in properly scaling ingredients.

2080.2- Upon completion of this class, a student will be able to evaluate different types of icings.
Objective: Prepare a variety of icings. Objective: Define the steps in the preparation of different icings.
Objective: Explain the process used in the preparation of different icings.
Objective: Describe the variety of different icings.

2080.3: Upon completion of this class, a student will be able to evaluate buttercream style wedding cakes.
Objective: Decorate a buttercream wedding cake.
Objective: Define the steps in the preparation of buttercream style wedding cakes.
Objective: Describe the steps in the preparation of buttercream style wedding cakes.

2080.4: Upon completion of this course, a student will be able to evaluate fondant style wedding cakes.
Objective: Prepare a fondant style wedding cake.
Objective: Explain the fondant making process. Objective: Define a variety of fondant decorating techniques.
Objective: Describe a variety of fondant decorating techniques.

2080.5: Upon completion of this course, a student will be able to evaluate flowers prepared from an edible medium.
Objective: Prepare flowers from an edible medium.
Objective: Describe the different mediums and techniques used to make flowers.
Objective: Define the different mediums and techniques used to make flowers.

2080.6: Upon completion of this course, a student will be able to produce a wedding cake as a final project.
Objective: produce a wedding cake in the time allotted.
Objective: List and describe the different components of the wedding cake.

COMMON DEGREE OUTCOMES
(Bulleted outcomes apply to the course)

1. The graduate can integrate the knowledge and technological skills necessary to be a successful learner.

2. The graduate can demonstrate how to think competently.

3. The graduate can demonstrate how to employ mathematical knowledge.

The graduate can demonstrate how to communicate competently.

The graduate is sensitive to issues relating to a diverse, global society.

COURSE CONTENT OUTLINE
Week

Review syllabus, course overview, wedding cake general information
Butter cream basics/Icing
Butter cream decorating styles, borders
Butter cream baking/Test #1
Butter cream flowers
Butter cream cake
Midterm/ Fondant/homework assignment due
Fondant/Flowers
Fondant dummy cake/Flowers
Fondant Australian lace/Embroidery piping
Fondant/Baking/Drapes
Fondant/Test #3
Student Choice
Final wedding cake project
Final wedding cake project
Final exam/Clean up

Primary Faculty
O’Farrell, Scott
Secondary Faculty

Associate Dean
Evans-Mach, Patrick
Dean
Balsamo, Michael

Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088

Print this Page