Recent SemestersSpring 2027, Summer 2026, Spring 2026Class Size24 studentsCredits3Prerequisite"C" grade or higher or "Pass" in CA 165 and 174 or equivalent. Transfers ToCSUDescriptionThis course reviews creaming, foaming, and blending techniques with an emphasis on preparing simple to complex unfilled cakes, filled cakes and tortes. Topics to be covered include comparison of classical European and modern preparations, glazed, iced, molded and cream filled cakes; tortes; and Entremets. Students will gain an understanding of a variety of cake formulas, ingredients, equipment, and production. (CSU)Usually HeldMon Tue 11:15am–2:50pm, Mon Tue 4:00pm–6:05pm, Mon Tue 6:15pm–9:50pm, Mon Tue 9:00am–11:05am 