Syllabus: Cake Program - LAG - Cake Baking & Construction | The French Pastry School

Syllabus: Cake Program - LAG - Cake Baking & Construction

LAG - Cake Baking & Construction

Course Description:

This course module is designed to provide students the solid foundation they need to bake and construct their own cake designs. Students engage in learning all aspects of wedding, celebration, and specialty cake baking, constructing, and assembly. Recipes with unique taste and texture profiles are taught 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 in design and construction, and sculpted cake methods. Efficient production methods are taught and students will use these techniques to produce their own designs that meet saleable production standards. 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 pre-requisite for this course is Food Service Safety & Sanitation. Co-requisites include Baking and Pastry Theory, Cake Decorating Techniques, Cake Business Planning, and the Capstone Course: Final Buffet.


Training Objectives:

  • The student will learn the fundamental processes involved in baking and constructing professional celebration cakes that meet saleable production standards.
  • The student will learn how to make different types of dough and cakes such as classic dacquoise, genoise, and sponge, to use in building their celebration cakes.
  • The student will learn the basic interaction chemistry of the key ingredients used in creating baked products (e.g., flour, water, yeast, baking soda or powder), and how different ingredients are affected by temperature, humidity, and related variables.
  • The student will learn how to make various fillings such as butter cream, ganache, meringue, mousse, flavored whipped cream, pastry cream, and glazes to use in constructing their professional celebration cakes to meet saleable production standards.


Student Learning Outcomes:

  • The student will build a variety of professional celebration cakes such as wedding, birthday, and anniversary that meet saleable production standards.
  • The student will produce different types of dough and cake such as classic dacquoise, genoise, and sponge to use in creating their celebration cakes.
  • The student will explain the basic interaction chemistry of the key ingredients used in creating baked products (e.g., flour, water, yeast, baking soda or powder), as well as how their reaction to different temperatures, humidity, and related variables affects the creation of celebration cakes that meet saleable production standards.
  • The student will produce various fillings such as butter cream, ganache, meringue, mousse, flavored whipped cream, pastry cream, and glazes to use in constructing their professional celebration cakes that meet saleable production standards.
  • 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, in executing celebration cakes that meet saleable production standards.


Course Outline:

  • The foundation of sponges and fillings (13 hours lecture; 65 hours lab)
  • The foundation of cake building plus theory of ingredients and their interactions (13 hours lecture; 65 hours lab)


Methods of Instruction*:

  • Lectures
  • Whole-group discussions facilitated by the chef instructor
  • Technique and recipe demonstrations by the chef instructor
  • Chef instructor-supervised production of recipes by students


Methods of Evaluation*:

  • Appropriate and accurate responses to instructor’s questions during demonstrations and class discussions
  • Chef instructor observations during recipe production


*Further explanation of the Methods of Instruction and Evaluation across the program may be found in the Catalog.