RTM-216 Advanced Cake Decorating
This course is designed for students to develop advanced cake decorating techniques, working with mediums such as rolled fondant, gumpaste, and marzipan and tiered-cake production. Instruction will emphasize quality production of icings and fillings for cakes. Bakery business management is also discussed, including customer service, pricing and marketing/promotion. The course concludes with students preparing a multi-tiered cake. (4 contact hours)
Department
Business