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Sep 19, 2026
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CULA 230L - Cake Making and Decorating
Credits: 2
[Previously offered as: CULA 232L and CULA 233L] An advanced, hands-on baking course. Students will prepare a variety of classical and modern cake recipes including genoise, charlotte russe, dacquoise and angel food, plus the syrups, fillings and frostings used in the modern pastry station. Emphasis will be placed on producing high-quality pastry using professional techniques with a focus on beauty and style in the creation of professional level finished cakes.
Prerequisite(s): CULA 113 or permission.
Offered: Fall.
Four lab hours.
Max Class Size: 12
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