Transfers ToNot transferableDescriptionStudents 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. Portions of instruction may be offered online; may also be offered fully online.Usually HeldWed Thu 8:30am–9:20am, Wed Thu 9:30am–12:50pm, Thu 3:30pm–4:20pm, Thu 4:30pm–7:50pm 