L'Art du Gâteau
The Professional Cake Decorating and Baking Program

Catalog Course Description:
This course conveys the utmost importance of food professionals providing safe food to their customers. Students learn everything about food safety, sanitation, equipment, and food delivery.  This is a comprehensive immersion into all aspects of handling food safely. The National Restaurant Association ServSafe® examination will be a part of this course. Student must pass this exam in order to pass the 16-week program. Those who do not pass will have the opportunity to re-take the exam. Students who pass will be eligible for city and state certification.

Students the Course is Expected to Serve:
This course is a necessary component to completing the 16-week L’Art du Gâteau – The Professional Cake Decorating and Baking Program.

Pre-requisites and co-requisites:
There are no pre-requisites for this course. Co-requisites include Baking & Pastry Technology, Cake Baking & Construction, Gumpaste, Rolled Fondant, Sugar & Chocolate Decorating, and Cake Business Planning.

Course Objectives:

• The student will learn about the importance of providing safe food in a kitchen.
• The student will learn and assess the microbial world including microbial contaminants and foodborne infection in order to prevent food-borne illness, including HACCP procedures, kitchen sanitation, legal guidelines, and kitchen safety.
• The student will learn and evaluate the flow of food through an operation from storing, refrigeration, and freezing food to thawing and re-heating, preparation and delivery.
• The student will learn about sanitary facilities and pest management.

Student Learning Outcomes:

• The student will list and explain how to handle food safely, listing the various chemical, biological and physical properties present that could allow contamination to occur as well as how these are addressed in a kitchen.
• The student will list and explain different microbial contaminants and foodborne infection that can occur in food as well as identify personal behaviors in order to prevent food contamination.
• The student will explain why proper hand washing procedures are important as well as identify procedures that must be followed when using gloves.
• The student will identify employee health problems that pose a threat to food safety.
• The student will explain the flow of food through an operation listing procedures of proper storage of both refrigerated and frozen food, proper thawing of frozen foods, proper handling and preparation of raw foods, procedures for holding hot and cold food properly, as well as correct holding and reheating temperatures.
• The student will explain the difference between cleaning and sanitizing, explain how to properly clean a three-compartment sink, how to set up cooking stations, including; using a sanitation bucket at each station, cleaning and sanitizing countertops and tables, cleaning and sanitizing cutting boards and tools, as well as cleaning and sanitizing other areas of the kitchen as required and appropriate.

Catalog Course Description:
This course takes students through the technology and science of the ingredients of pastry. Students learn the differences between various dairy products and eggs, the different types of flours and sugars, and how the interactions of ingredients affect the outcome.  Students learn basic skills and modeling, petits fours and party favors, as well as the historical development of celebration cakes. Students immerse themselves in the history of French pastry and cake making, the development of palate, the hierarchy of a kitchen, and an exploration of the wide variety of settings where graduates can use their craft.

Students the Course is Expected to Serve:
This course is a necessary component to completing the 16-week L’Art du Gâteau – The Professional Cake Decorating and Baking Program.

Pre-requisites and co-requisites:
The course pre-requisite for this class would be fulfilled within this 16-week program. Prior to studying cake baking and construction, the student would have completed and passed Safety & Sanitation. Co-requisites include Cake Baking & Construction, Gumpaste, Rolled Fondant, Sugar & Chocolate Decorating, and Cake Business Planning.

Course Objectives:

• The student will learn and assess the history of pastry and baking from ancient to modern times.
• The student will learn about the sense of taste.
• The student will learn and evaluate basic skills including knife skills, piping, mixing, and modeling.
• The student will learn and assess the technology of ingredients in pastry and baking.
• The student will learn about how to make petit fours such as pâte à choux, miniature cookies, miniature cakes, tartlets, miniature pastries, and party favors such as caramels, caramelized nuts, flavored marshmallows, and lollipops.
• The student will learn about the historical development of celebration cakes.
• The student will learn about the opportunities available to the pastry professional, such as avenues to becoming a cake baking and decorating professional in a restaurant, hotel, bakery, specialty boutique, resort, country club, cruise ship, and many other establishments, as well as opportunities in food sales and marketing, writing, photography, teaching, research and development, and more.
• The student will learn about kitchen facilities and kitchen equipment such as KitchenAid mixers, Robot Coupe mixers, induction burners, convection and deck ovens, blast chiller, sheeter machine.

Student Learning Outcomes:

• The student will list and explain the history of pastry and baking from ancient to modern times.
• The student will list and explain the five senses of taste.
• The student will perform basic skills including knife skills, piping, mixing, and modeling.
• The student will explain the technology of ingredients in pastry and baking and apply this understanding to their cake creations through hands-on practice.
• The student will make petit fours petit fours such as pâte à choux, miniature cookies, miniature cakes, tartlets, miniature pastries, and party favors such as caramels, caramelized nuts, flavored marshmallows, and lollipops.
• The student will list and explain the historical development of celebration cakes.
• The student will list and explain the opportunities available to the pastry professional such as avenues to becoming a cake baking and decorating professional in a restaurant, hotel, bakery, specialty boutique, resort, country club, cruise ship, and many other establishments, as well as opportunities in food sales and marketing, writing, photography, teaching, research and development, and more.
• The student will explain and demonstrate use of kitchen facilities and kitchen equipment, practicing use of tools such as KitchenAid mixers, Robot Coupe mixers, induction burners, convection and deck ovens, blast chillers, and sheeter machine.

Catalog Course Description:
This course covers all aspects of wedding, celebration, and specialty cake baking, constructing, and assembly. Recipe creations with taste and texture profile methods are covered in depth. Students learn a variety of doughs and fillings; the art of cake architecture; European classic recipes, as well as cutting-edge creations, current trends, and sculpted cake methods; all this giving students a solid foundation necessary to create their own.  Efficient production methods are taught and students will use these techniques to produce their own designs.

Students the Course is Expected to Serve:
This course is a necessary component to completing the 16-week L’Art du Gâteau – The Professional Cake Decorating and Baking Program.

Pre-requisites and co-requisites:
The course pre-requisites for this class would be fulfilled within this 16-week program. Prior to studying cake baking and construction, the student must have completed and passed Safety & Sanitation, and Baking & Pastry Technology. Co-requisites include Gumpaste, Rolled Fondant, Sugar, and Chocolate Decorating; and Cake Business Planning.

Course Objectives:

• The student will learn and evaluate the processes of building all types of professional celebration cakes.
• The student will learn and evaluate different types of dough and cake such as classic dacquoise, genoise, or sponge.
• The student will learn and assess the basic science of baking, i.e. the chemistry of flour, water, yeast, baking soda or powder and all other ingredients used in baking and how different recipes are affected by temperature, humidity, and other variables.
• The student will learn and identify various fillings such as butter cream, ganache, meringue, mousse, flavored whipped cream, pastry cream, and different glazes.
• The student will understand how to apply the aforementioned objectives through various methods of constructing cakes using efficient production methods.
• The student will learn and evaluate methodologies of combining flavor, texture and taste.  This comprehension will allow students to develop the ability to create their own flavor and texture combinations, as well as recipes.  

Student Learning Outcomes:

• The student will build all types of professional celebration cakes including wedding, birthday, anniversary, and other special event cakes.
• The student will produce different types of dough and cake such as classic genoise, dacquoise or sponge.
• The student will demonstrate and explain the science of baking (i.e. chemistry of ingredients in baking and their reaction to different temperatures, humidity, etc.) through their hands-on practice of reproducing recipes.
• The student will demonstrate and explain the process of measuring, fermentation, baking, and how to adjust variables when needed to achieve a perfect baked product.
• The student will create various doughs and fillings such as butter cream, ganache, meringue, mousse, flavored whipped cream, pastry cream, and different glazes.
• The student will employ different methodologies of combining flavor, texture and taste in constructing various types of cakes using efficient production methods. 
• The student will create their own flavor and texture combinations, as well as recipes.  

Catalog Course Description:
In this course students learn a wide variety of cake decorating techniques including elaborate gumpaste work, detailed piping techniques, French buttercream frosting, making rolled fondant from scratch and rolled fondant cake covering, chocolate decorations specifically tailored for cakes, pastillage and pressed sugar accents, pulled and blown sugar flowers and ribbons, mold making methods, airbrushing skills, figurine modeling and 3-D sculpted cakes.

Students the Course is Expected to Serve:
This course is a necessary component to completing the 16-week L’Art du Gâteau – The Professional Cake Decorating and Baking Program.

Pre-requisites and co-requisites:
The course pre-requisites for this class would be fulfilled within this 16-week program. Prior to studying cake baking and construction, the student would have completed and passed Safety & Sanitation, and Baking & Pastry Technology. Co-requisites include Cake Baking & Construction, and Cake Business Planning.

Course Objectives:

• The student will learn and evaluate rolled fondant techniques to cover cakes.
• The student will learn and assess different techniques such as crimping, embossing, quilting, embroidery, appliqué work, as well as various molds in creating quick cake decorations, pearls, ribbon insertion, borders, drapes and bows, ribbons, ropes and tassels.
• The student will learn gumpaste decorating techniques including how to make and color gumpaste, how to dust gumpaste flowers for lifelike accents, how to airbrush, and how to create lifelike arrangements.
• The student will learn about the botany of flowers and how to construct a variety of different types of botanically correct flowers.
• The student will learn pastillage techniques and other sugar decorating techniques including pressed sugar, pulled sugar, ribboning, and blown sugar.
• The student will learn about chocolate decorating techniques used in cake decorating.
• The student will learn piping techniques using both buttercream and royal icing from basic to advanced piping skills.

Student Learning Outcomes:

• The student will cover cakes using rolled fondant.
• The student will complete different decorating techniques such as crimping, embossing, quilting, embroidery, appliqué work, as well as various molds in creating quick cake decorations, pearls, ribbon insertion, borders, drapes and bows, ribbons, ropes and tassels.
• The student will make gumpaste decorations, create different colors of gumpaste, employ dusting techniques, airbrush, and create lifelike arrangements.
• The student will construct a variety of different types of botanically correct flowers.
• The student will demonstrate pastillage techniques and other sugar decorating techniques including pressed sugar, pulled sugar, ribboning, and blown sugar.
• The student will make chocolate decorations used in cake decorating.
• The student will demonstrate piping techniques using both buttercream and royal icing from basic to advanced piping skills.

Catalog Course Description:
This course provides in depth lecture focusing on critical information needed to operate a successful wedding cake business such as pricing, customer consultation, cake portions, design, packaging, and delivery logistics. Career counseling and personal attention to each student’s career goals are provided.

Students the Course is Expected to Serve:
This course is a necessary component to completing the 16-week L’Art du Gâteau – The Professional Cake Decorating and Baking Program.

Pre-requisites and co-requisites:
The course pre-requisites for this class would be fulfilled within this 16-week program. Prior to studying cake baking and construction, the student must have completed and passed Safety & Sanitation, and Baking & Pastry Technology. Co-requisites include Cake Baking & Construction, Gumpaste, Rolled Fondant, Sugar, & Chocolate Decorating.

Course Objectives:

• The student will learn about components such as pricing, customer consultation, cake portions, design, packaging, and delivery logistics.

Student Learning Outcomes:

• The student will list and explain aspects of operating a cake business such as pricing, customer consultation, cake portions.
• The student will list and explain how to price cakes per-portion for optimal revenue.
• The student will list and explain different ways to design a cake according to the customer’s needs and how to appeal to their taste based on a consultation; as well as how to price fairly.
• The student will explain delivery logistics, whether delivering from a large establishment like a hotel or large restaurant or a small cake boutique, and steps one must take to successfully deliver a cake, what type of transportation to use, how to package for delivery, and successfully install the cake in the specific location.

Catalog Course Description:
In this course, students work in teams to reproduces all recipes and techniques learned in the 16-week program. Under their Chef Instructors’ and Graduate Interns’ guidance, students recreate everything for the final “Grand Buffet” which is enjoyed by them and their invitees to the graduation ceremony. The Grand Buffet gives students additional practice in all areas of cake art. From petits fours and cake production to kitchen organization, cake template design to executing the final decorated piece, set-up and display, students; grand buffet provides a culminating experience to the 16-week program.

Students the Course is Expected to Serve:
This course is a necessary component to completing the 16-week L’Art du Gâteau – The Professional Cake Decorating and Baking Program.

Pre-requisites and co-requisites:
The course pre-requisite for this class would be fulfilled within this 16-week program. Prior to studying cake baking and construction, the student would have completed and passed Safety & Sanitation. Co-requisites include Cake Baking & Construction, Gumpaste, Rolled Fondant, Sugar & Chocolate Decorating, and Cake Business Planning.

Course Objectives:

• The student will work in a team to reproduce the recipes assigned to them for the grand buffet.
• The student will demonstrate proficiency in working with a team to organize and plan the production of many different recipes pertaining to several sections of the 24-week program.
• The student will demonstrate mastery of these recipes from their production to storage and display.

Student Learning Outcomes:

• The student will reproduce recipes assigned to them in collaboration with their team.
• The student will demonstrate proficiency in working with a team to organize and plan the production of many different recipes pertaining to several sections of the 24-week program.
• The student will demonstrate mastery of these recipes from their production to storage and display.