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Cake Decorating and Baking (Professional) Basic Certificate

Cake Decorating and Baking (L'Art Du Gateau)

Basic Certificate (BC)

View the Semester Map French Pastry Cake Decorating (L'Art Du Gateau (Basic Certificate)
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The Basic Certificate in Professional Cake Decorating and Baking is designed for students to learn from internationally-renowned master chef instructors in L’Art du Gâteau offered by Kennedy King College's French Pastry School. This all-inclusive 16-week, full-time certificate program is custom-designed to meet the needs of students who want to specialize in the prestigious art of cake baking and decorating. This unique hands-on program focuses on all aspects involving the creation of wedding, celebration, and specialty cakes. Personal attention from chef mentors is given every day in the kitchen, providing a comfortable, yet thorough training.

Details: Basic Certificate (BC)

Career Pathway

Credit Hours (CH)

16

Program/Plan Number

392

Funding Options

Open For Enrollment

Yes

Also Offered At

 

Career Possibilities

Courses

+-

Prerequisites

 CH

General Education Requirements

 CH

Program Core Requirements

16  CH
French Pastry School
330FPS 779
Safety & Sanitation 1
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 handing food safely. The National Restaurant Association ServSafe examination will be 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. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Concurrent enrollment in 330FPS 780, 781, 782 and 783.
Offered at: Kennedy-King
330FPS 780
Baking, Pastry & Technology 4
This course takes students through the technology and science of the ingredients of pasty. 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 explanation of the wide variety of settings where graduates can use their craft. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Grade of C or better in 330FPS 779. Concurrent enrollment in 330FPS 781, 782 and 783.
Offered at: Kennedy-King
330FPS 781
Cake Baking & Construction 5
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, 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. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Grade of C or better in 330FPS 779 and 780. Concurrent enrollment in 330FPS 782 and 783.
Offered at: Kennedy-King
330FPS 782
Cake Decorating Techniques 5
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. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Grade of C or better in 330FPS 779 and 780. Concurrent enrollment in 330FPS 781 and 783.
Offered at: Kennedy-King
330FPS 783
Cake Business Planning 1
This course provides in-depth lectures focusing on critical information needed to operate to 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. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Grade of C or better in 330FPS 779 and 780. Concurrent enrollment in 330FPS 781 and 782.
Offered at: Kennedy-King

Additional Requirements

 CH

Elective Program Requirements

 CH

Area of Focus

 CH

Focus Electives

 CH

 CH
Total Minimum Credit Hours
 

Career Pathways

Culinary Arts & Hospitality

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