Syllabus: L'Art du Gâteau - LAG - Capstone Course: Final Buffet

LAG - Capstone Course: Final Buffet

Course Description:

In this cumulative course module, students work in teams to reproduce key recipes and techniques learned in the 16-week program. Under their chef instructors’ supervision and with their 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 capstone experience that launches students into the world of professional cake decorating and baking.


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 Baking and Construction, Cake Decorating Techniques, and Cake Business Planning.


Training Objectives:

  • The student will work proficiently, effectively, and efficiently in a team to plan and produce the recipes assigned to them for the Grand Buffet.
  • The student will demonstrate mastery of their ability to produce these core program recipes, as well as apply their knowledge of appropriate product storage and display that meet saleable production standards.


Student Learning Outcomes:

  • The student will plan and execute core program recipes assigned, in effective collaboration with team members, meeting saleable production, storage, and display standards.


Course Outline:

Prepare a final buffet featuring all of the learning outcomes from the syllabus (0 hour lecture; 24 hours lab).


Methods of Instruction*:

  • Lectures
  • Whole-group discussions facilitated by the chef instructor 3) 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.