Intro to Basic Italian Cakes
AP BP BC 310
3 Credits (45 hours)

Students will study a variety of doughs, batters, fillings, and glazes, with an emphasis on a thorough understanding of the techniques and proper skill execution for unfilled Italian cakes, Special attention will be paid to advanced creaming methods (separated creaming methods, creaming without leavening agents) and combination methods. Topics covered include quick breads and simple unfilled and filled cakes. Piping skills are practiced daily.