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| HOSP 82 |
| 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: | ENGL 1A |
| Transferability: | CSU |
| Repeatability: | May be repeated once if grade was D or F. |
| Fee: | $20.00 |
| Grading Type: | Credit Course For Grade Or P/NP |
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| Monterey Campus sections - Select Term |
| | Sect | Days | Hours | Instructor | Location | Room | Units | Status | Total Seats | Enroll count | Seats Left | Wait List count | Dates | Book Link |
 | 0676 | WTh | 9:00 am - 1:05 pm | Adam A | Monterey | FC104 | 1.00 | Ended | 24 | 8 | 16 | 0 out of 99 | 4/29/20 - 5/21/20 |  |
| | A $20 materials fee will be collected at the time of registration. |
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