CULH 2080 - Wedding Cakes
Credit Hours: 4.00
Prerequisites: CULH 1155 and CULH 1340 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.
Billable Contact Hours: 6
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OUTCOMES AND OBJECTIVES
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 (CDO)
• Communication: The graduate can communicate effectively for the intended purpose and audience.
• Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
• Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
• Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
• Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
• Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.
CDO marked YES apply to this course:
Critical Thinking: YES
Global Literacy: YES
Information Literacy: YES
Quantitative Reasoning: YES
Scientific Literacy: YES
COURSE CONTENT OUTLINE
- 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 dummy cake/Flowers
- Fondant Australian lace/Embroidery piping
- Fondant/Test #3
- Student Choice
- Final wedding cake project
- Final wedding cake project
- Final exam/Clean up
Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088
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