CLA 253 Cake Decorating and Artisan Bread
This course focuses on creating iced cakes and more advanced techniques of bread. Cake preparation, structure and support are taught, in addition to various icings, techniques and tools. Bread production focuses on artisan breads and quantity bread making. Costing is a theme throughout. R, 12 (1 lecture hour and 4 laboratory hours) Note: In addition to tuition, this course requires an additional variable tuition rate.
Prerequisite
CLA 100 with a minimum grade of 'C' and
CLA 141 with a minimum grade of 'C'