CULA 273 - European Tortes

Credit(s): 3

An introduction to the fundamental concepts, skills and techniques of European cakes and tortes. Special significance is placed on the study of ingredient functions, product identification and weights and measures as applied to pastry. Lectures and demonstrations teach cake mixing methods, filling, and techniques on finishing classical tortes with various ingredients such as marzipan, ganache and glazes. (Intermittently)

Course Learning Outcomes: Upon completion of the course, students will be able to

Produce and assemble assorted classical and contemporary cakes and tortes which meet quality standards.
Discuss and demonstrate correct mixing methods for a variety of buttercreams, icings, fondants, glazes and meringues.
Demonstrate proficiency in piping various icings.
Describe and demonstrate correct procedures for icing/finishing cakes and tortes, including a variety of specific decorating techniques.
List and discuss qualities and standards for classical and contemporary cakes and tortes.