Text Only Skip to content
Skip header navigation.
Skip sub-section linksSTLCC Home » Course Descriptions » Baking and Pastry » Cake Production and Decoration
Course Catalog Cover Picture
BAP:115Cake Production and Decoration3

This course is designed to expose students to the proper procedures for producing traditional and contemporary cakes. Emphasis will be placed on mixing methods of batters, fillings, and icings. Skills taught include cake decoration, piping techniques, writing with chocolate, and proper use of a pastry bag. Prerequisites: BAP 110 with a minimum grade of "C" and Reading Proficiency.