San Diego Culinary Institute, Inc.
 

Course 145: Baking Skills II

This class concentrates on custards, mousses, basic cakes and icings including Genoise (sponge cake), and butter cakes with meringue and cream-based icings. The student learns cake assembly, plated dessert presentation, and basic decoration. Basic piping and decorating skills are covered.

1 Credit, 32 hours

Level:

Introductory

Prerequisite:

Baking Skills I

Next:

Breakfast Cookery