Transfers ToNot transferableDescriptionDescription: An intermediate course on making buttercreams from scratch, and various techniques and skills involved with cake assembly techniques. Students will prepare and make fresh buttercreams, including Swiss, Italian, and French, and assemble cakes for various occasions. The classic European cakes will also be assembled in this class, and may include Gâteau l’Opéra, Dobostorte, Schwarzwälder Kirschtorte, Sachertorte, and Princess Torte. Marzipan will also be highlighted in this course. Students are highly encouraged to have an understanding of cake mixing techniques prior to taking this course, but not required. 18.00 hours lecture and 27.00 hours laboratory. (Letter grade only)Usually HeldThu 3:00pm–5:05pm, Thu 5:05pm–8:15pm 