Syllabus: Cake Course - LAG - FPC200 - Airbrushing and Mold Making | The French Pastry School

Syllabus: Cake Course - LAG - FPC200 - Airbrushing and Mold Making

LAG - FPC200 - Airbrushing and Mold Making

Course Description:

Airbrushing is an art that helps you easily create an interesting design, texture, or a 3-D effect on any kind of cake. Students learn elaborate techniques of color layering and details, how to make shadows, highlights, and trompe l’oeil effects.  Students also learn wonderful world of custom mold making using a range of mediums such as gelatin, cornstarch, cocoa powder and even silicone. This skill is essential to reproducing figurines or elements that become the main focal point of a centerpiece or cake topper.

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 critical components of planning, establishing, and operating a cake business including pricing, working with customers, determining cake portions, design, packaging, and delivery logistics.

Student Learning Outcomes:

  • The student will be able to explain the core elements involved in pricing, determining cake portions, and working with customers when operating a cake business.
  • The student will be able to compute the per-portion price of a cake that yields optimal revenue.
  • The student will describe the myriad ways to design a cake according to the customer’s preferences, and how to conduct a customer consultation in order to determine their tastes while pricing the final product fairly and with optimal revenue yield.
  • The student will explain delivery logistics, whether delivering from a large establishment (e.g., hotel or large restaurant) or a small cake boutique, including the steps one must take to successfully deliver a cake (e.g., transportation, packaging, installation techniques).

Course Outline:

  • Cake business fundamentals 

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


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