Dec 26, 2024  
GRCC Curriculum Database (2024-2025 Academic Year) 
    
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GRCC Curriculum Database (2024-2025 Academic Year)
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CA 137 - Wedding and Occasion Cakes

Description
With CA 137, you enter a sweet journey where you can learn cake decorating skills for wedding and occasion cakes. You will delve into the engineering of cakes, mastering the art of stacking cakes for easy travel and presentation. In CA 137, you also explore the structural intricacies that elevate your cakes to not just desserts but edible works of art, perfect for weddings and special occasions.

Enhance your cake decorating skills with an expert instructor. Learn frosting techniques and intricate designs through hands-on sessions. CA 137 is the foundation for creating delicious cakes, whether you’re an aspiring professional or a baking enthusiast dreaming of opening your cake studio or offering your services for special events. You’ll be well-equipped to meet industry demands as you explore the newest wedding and occasion cake decoration trends, paving the way for a delightful and imaginative future.

Credit Hours: 2
Contact Hours: 3
School: School of Business & Industry
Department: Culinary Arts (SICE)
Discipline: CA
Course Review & Revision Year: 2028-2029
Course Type:
Elective- Offering designed to expand learning opportunities for degree seeking students. May or may not be required for students in a specific GRCC program.
Course Format:
Lecture/Lab - Must meet Lecture & Lab Ratios
General Education Requirement: None
General Education Learner Outcomes (GELO):
NA
Course Learning Outcomes:
  1. Understand how to bake cakes suitable for layering and stacking [Demonstrated through Observations/Checklist].
  2. Compare and contrast different types of buttercream for different applications [Demonstrated through Observations/Checklist].
  3. Design an occasion cake that has an aesthetically pleasing design for an occasion [Demonstrated through the Final Practical Exam].
  4. Understand how to cover cake dummies with rolled fondant [Demonstrated through Individual Projects/Presentations].
  5. Consider other applications of fondant work for occasion cakes [Demonstrated through Individual Projects/Presentations].
  6. Produce a two-tiered cake and understand the engineering of stacking cakes [Demonstrated through Projects/Presentations].
  7. Explore current trends in cake decorating [Demonstrated through Individual Projects/Presentations].
  8. Understand how to sell, price, and cost wedding cakes [Demonstrated through Worksheets].

 

Course Outline:
 

  1. Week One
    1. Introduction to Cake Decoration
    2. Production Cakes/ Buttercream
  2. Week Two
    1. Designing an Occasion Cake
    2. Produce an Occasion Cake
  3. Week Three
    1. Fondant Work
    2. Fondant Figures
  4. Week Four
    1. Fondant Work Continued
    2. Royal Icing and String Work
  5. Week Five
    1. Stacking and Supporting Cakes
    2. Wedding Cake Sales, Costing, and Pricing
  6. Week Six
    1. Trends in Cake Decorating
  7. Week Seven
    1. Final Two-tiered Cake Practical
Mandatory CLO Competency Assessment Measures:
Final Practical Exam
Name of Industry Recognize Credentials: None
Instructional Strategies:
 

  • Lecture/Facilitated Discussion: 10-15%
  • Project Based Learning: 35%-50%
  • Individual Mediated instruction/Hands-on Instruction: 25-30%
  • Teacher Demonstration: 10-25%

Mandatory Course Components:
 

  1. Secchia Institute for Culinary Education
    1. Attendance Policy
    2. Student Handbook
    3. Photo Release Form
    4. Other forms as needed
Academic Program Prerequisite: None
Prerequisites/Other Requirements: CA 104  (C or Higher)
English Prerequisite(s): None
Math Prerequisite(s): None
Course Corerequisite(s): None
Course-Specific Placement Test:
Course Aligned with IRW: IRW 98
Consent to Enroll in Course: No Department Consent Required
Total Lecture/Lab Hours Per Week: 3
Faculty Credential Requirements:
Other (list below), Professionally qualified through work experience in field (Perkins Act or Other) (list below)
Faculty Credential Requirement Details: Minimum: A bachelor's degree in Hospitality Management, Culinary Arts, or a related field.
Preferred: A master's degree in Hospitality Management or a related field.
Professionally qualified through work experience in the field (Perkins Act or Other).

A minimum of 2 years of related work experience (4,000 hours) is required (Perkins Act).
General Room Request: LL3/LL5 or LL1/LL9
Maximum Course Enrollment:
Equivalent Courses: None
Dual Enrollment Allowed?: Yes
AP Min. Score:
Number of Times Course can be taken for credit: 1
First Term Valid: Fall 2024 (8/1/2024)
Programs Where This Courses is a Requirement:
Baking and Pastry Arts Certificate, Culinary Arts, A.A.A.S.
1st Catalog Year: 2024-2025
Course Fees: $40
People Soft Course ID Number: 105262
Course CIP Code: 12.9999
Name of Course Author:
Sarah Waller-Nicolette


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