Program Description
This 480 clock hour program requires the completion of 16 weeks (days), or 16 weeks (evenings) of study. This program will familiarize the students with fundamentals of cake baking, cake decorating and usage of decorating tools. Students also learn how to prepare a cake for decorating and how to create cake icings and fillings. Importance is placed on the texture and makeup of the icings and usage of icing tips.

Program Objectives

This program is designed to provide students with the fundamental skills and knowledge to perform cake decorations using various methods including usage of icing and fillings, hard candies and piping bags and spatulas in order to achieve the desired décor effect.

Occupational Objectives

Graduates of the program may qualify for entry-level positions as a Cake Decorator in a commercial or retail bakery setting.

Program Length/Class Hours

6 hours a day, 5 days a week, 16 weeks, 480 hours

Module Title:		Total	Lecture	Clinical/Lab
		Hours	Hours	Hours
Module ACD	Equipment, Utensils, Tools and Preparations	50	30	20
Module BCD	Decorating Techniques	40	10	30
Module CCD	Working With Icing, Glazes and Filling Choices	70	30	40
Module DCD	How to Make and Use a Piping Bag	70	30	40
Module ECD	Decorating with Sugar Flowers	40	10	30
Module FCD	Making and Decorating wedding Cakes	70	30	40
Module GCD	Creating Decorating Children’s Cakes	70	30	40
Module HCD	Holiday Cakes and Celebration Cakes	70	30	40
Total		480	200	280

 

Module Description:

Module ACD     Equipment, Utensils, Tools and Preparations – Students will learn how to identify and properly select the correct equipment and utensils used for cake decorating. Students will also learn how to prepare cakes of various layers for decoration.

Module BCD     Decorating Techniques – Students will demonstrate knowledge of various cake decorating techniques using icing offset spatulas to apply icing, glazes and powdered candies. Emphasis is place on usage of different shapes and sizes of icing tips to achieve the desired décor effect.

Module CCD     Working with Icing, Glazes and Filling Choices – Students will learn how to correctly apply icing, glazes and fillings onto cakes of various layers. Students will also learn how to prepare various flavors and colors to achieve the desired décor effect.

Module DCD     How to Make and Use a Piping Bag – Students will learn how make and use a Piping Bag for cake décor purposes.

Students will also learn how to use various icing tips which allow them to create lines, dots, flowers and scripting.

Module ECD     Decorating with Sugar Flowers – Students will learn how to decorate a cake using sugar flowers. Students will also learn how to create basic sugar flowers from scratch and apply them onto cakes of various layers to achieve the desired décor effect.

Module FCD     Making and Decorating Wedding Cakes – Students will learn how to make multi-tier wedding cakes and also learn common techniques and trends used for their decoration.

Module GCD Creating Decorative Children’s Cakes – Students will learn how to decorate cakes that appeal to children by using common techniques and decorative styles.

Module HCD     Holiday Cakes and Celebration Cakes – Students will learn how to prepare and decorate cakes for holiday themes and special events such as celebrations.

Course Materials/Equipment: Stand Mixer, Cake stand and pans, Baking/decorating tools and supplies

Requirements for Graduation: Students must pass a final exam with a score of 70%, “D” grade or better, along with a minimum of 70% of the total scheduled program hours attended, to be considered for graduation. Internship/externship not required.