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Bakeshop: Cakes, Tortes and Decorating Techniques
Description:Students learn ingredients, proportions, and chemical reactions in the production of cakes and icings. Mixing methods for preparing butter cakes, genoise, roulade, chiffon, angel food, flourless, mousse cakes, charlottes, and cheesecakes are demonstrated. Basic decorating techniques for icing and piping, poured glaze, ganaches, and rolled icings are discussed. It is recommended that students have some basic baking experience.
Recommended Preparation:Elig for ENGL 111 & 112 or ENSL 110 & 155
Repeatability:May be repeated once if grade was D or F.
Grading Type:Credit Course For Grade Or P/NP
Monterey Campus sections - Select Term
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsEnroll countSeats LeftWait List countDatesBook Link
 0676WTh9:30 am - 1:20 pmAdam AMontereyFC1040.50Too Late to Add20128No Wait List 4/26/17 - 5/04/17
 A $10 materials fee will be collected at the time of registration.