Transfers ToNot transferableDescriptionDescription: An intermediate course on cake mixing methods and techniques. This course will introduce students to the various techniques and skills needed to prepare and bake various styles of cakes, including egg foam batters and high fat cake batters, all from scratch. Emphasis will be aimed at the quality of baked product, and how the mixing method techniques effect the final quality. The science on ingredient functionality will also be discussed in greater detail. 18.00 hours lecture and 27.00 hours laboratory. (Letter grade only)Usually HeldTue 3:00pm–5:05pm, Tue 8:05pm–8:15pm 