BKNG 200 - Cakes and Tortes

Credit Hours: 3
Lecture Hours: 2
Laboratory Hours: 4

Prerequisite(s): CULN 120 and CULN 125 or BKNG 110 and BKNG 115 or permission of the instructor

Restriction(s): None

Corequisite(s): None

This course provides students with an exploratory understanding of the retail component of baked goods, including merchandising, direct sales, and food-costing. Students will produce classical tortes and cakes, compute pricing strategy, and market/sell their product on campus. Students will also explore variations of proven formulas with an emphasis on creative manipulation of fillings, cake layers, and frostings.

Student Learning Outcomes of the Course:

Students will produce an assortment of cake layers using the following methods: Sponge, Creamed, Flour-batter, Two-Stage, and Chiffon.
Students will produce an assortment of fillings and frostings using accepted formulas for buttercreams, fudge-type, ganache and glacage, fruit fillings and curds, and other coatings as assigned.
Students will develop and execute a themed marketing plan.
Students will market, package, sell and deliver product to customers and gather feedback.
Students will determine food and packaging costs and set a price point for products using formulas.
Post-production actual use/cost analysis will be used to determine effectiveness of price point and costing system.
Recognize and apply available and emerging technologies.
Adhere to classroom policies and demonstrate/exhibit professional behavior.