Wedding Cakes & Marzipan (BAKG 1350)
In this course, the broad world of wedding cakes is explored. Students learn the fundamentals of wedding cake styles, design, assembly and finishing. Technical skills include fine piping, flower-making and handling of rolled fondant. Topics also include the creation of marzipan figurines and air-brushing.
This course is part of the full-time Baking and Pastry Arts - Pastry Program.
This course is part of the full-time Baking and Pastry Arts - Pastry Program.
Course code: BAKG 1350
Credits: 2.0
Length: 50.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1350
Prerequisites
BAKG 1242, BAKG 1243, BAKG 1244, BAKG 1245, BAKG 1246, BAKG 1247
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.
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