Syllabus: Cake Course - LAG - FPC120 - Celebration Cakes | The French Pastry School

Syllabus: Cake Course - LAG - FPC120 - Celebration Cakes

LAG - FPC120 - Celebration Cakes

Course Description:

In this course, students make a variety of celebration cakes that spark imagination. Our master sugar artists will teach techniques using fondant, gumpaste, and other edible decorations that can bring ideas to life.  Students also learn how to consult with clients so they can recreate the client vision when they request a cake for a birthday, a baby shower, a Mother’s Day celebration, or any celebratory occasion.

Students the Course is Expected to Serve:

This course is a necessary component to completing the 10-week L’Art du Gâteau – The Professional Cake Decorating and Baking Program.

Pre-requisites and Co-requisites:

Principals of Gateau; Buttercream Decorating Techniques; Celebration Cakes; Gumpaste, Piping, and Fondant; Cake Baking and Construction; Airbrushing and Mold Making; Sculpted Cakes; and Capstone Course

Training Objectives:

  • The student will learn the basics of sugar decorations, including using fondant, gumpaste, and other edible décor.
  • The student will learn how to color fondant for a two-tiered cake.
  • The student will learn to create several different sugar flowers, as well as decorations such as bow loops, pearls, quilling with icing, and oriental string work.
  • The student will learn how to completely assemble three separate cakes: a celebration cake, a package cake, and a baby shower cake.
  • The student will learn client consultation skills in order to provide excellent service in recreating the client’s vision for the cake.

Student Learning Outcomes:

  • The student will be able to work proficiently with multiple types of decorative ingredients and styles of decoration.
  • The student will be able to satisfactorily consult with clients and interpret a client order.
  • The student will apply their skills in creating decorations for three separate cakes.
  • The student will prove efficiency in floral decorations, quilling, bow loops, pearls, brush embroidery, extension work, and oriental string work.

Course Outline:

  • Sugar decorations
  • Color fondant
  • Cake assembly 

Methods of Instruction*:

  • Lectures
  • Whole-group discussions facilitated by the chef instructor

Methods of Evaluation*:

  • Appropriate and accurate responses to instructor’s questions during class exercises
  • Proficiency evaluations of key course recipes


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