CAH 117 - Art in Cake Icing
COURSE INFORMATION:
Title:
Prerequisites:
Credit Hours:
Date class
begins:
Date class ends:
Lecture Meets:
Lab Meets:
Meeting Day/Time:
Last Day to Withdraw:
Delivery Type:
Lecture Location:
Lab Location:
Course Web Address:
Art in Cake Icing
n/a
2 credits = .5 hour lecture + 3 hour lab
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Lecture & lab
Hutchison Institute of Technology rm 100A
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n/a
INSTRUCTOR INFORMATION:
Instructor Name:
Office Location:
Office Telephone:
Facsimile:
Office Hours:
Email Address:
Faculty Web Site:
Academic Program Area:
Dean’s Office Telephone:
455- 2909
Culinary Arts
Dr. Caulfield 455-2850
HUTCHISON FIRE ALARM/DRILL POLICY:
In the event of fire alarm activation, TVC students must adhere to all rules of the high school in
regards to drill policy. TVC students meet in their program’s designated assembly area. Culinary
Arts students will assemble outside of the culinary loading dock, against the running track in
front of the electrical boxes. Your instructor will take roll and decide whether to stay in the
designated assembly area or move to the U-Park gymnasium (temperature driven), release you
for a break to return at a given time, or release you for the remainder of the class session.
Do not go to your vehicle or leave the campus area until you have checked-in with your
instructor and you have received the ok
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COURSE READINGS & MATERIALS:
Course Textbook: n/a
Supplementary Readings: Various readings to be assigned.
Required Supplies: Six (6) cakes to be iced, carrying boards, icing
Tools: Program approved complete knife kit and uniforms
Uniform: Establish minimum requirement for kitchen safety
Chef Coat, check pants, black non-slip kitchen shoes, white chef hat, white apron, proper
under garments, limited make-up and jewelry (wedding ring and 1 stud earring per
earlobe). *Always have thermometer, sharpie, and pen.
No ball-caps, non-uniform chef clothes, facial studs or piercings, tongue piercings while
on line or in view of public, no dangling earrings. These are safety and sanitation issues.
COURSE DESCRIPTION:
The preparation of cakes for icing and decorating. Topics include: borders, clowns, flowers,
leaves, pattern transfer, frozen butter cream, confectionery coating, royal icing, plus designing
cakes and rolled butter cream.
GENERAL DESCRIPTION OF GOALS:
Upon completion of this class the student will be able to perform basic cake decorating processes
including assembly, decorating, finishing and presenting items for display.
STUDENT LEARNING OUTCOMES/OBJECTIVES:
Upon completion of this class the student will be able to:
Produce iced cakes
Use a pastry bag and different decorating tips
Produce a large variety of flowers, leaves and vines
Produce simple and advanced borders
Print or write messages on cakes
Texture a cake
Decorate a cake that resembles a basket
Make edible trees for cakes
Pipe icing to form a clown on a cake
Transfer patterns onto a cake with frozen butter cream
Bevel a cake and cover with rolled butter cream
To do a pattern directly on a cake with marshmallow crème
Pipe beads, pearls, strings and items for baby cakes
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DISABILITIES SERVICES:
UAF has a Disability Services office that operates in conjunction with the College of
Rural and Community Development's (CRCD) campuses and UAF’s Center for Distance
Education (CDE). Disability Services, a part of UAF’s Center for Health and Counseling,
provides academic accommodations to enrolled students who are identified as being
eligible for these services.
If you believe you are eligible, please visit http://www.uaf.edu/chc/disability.html on the
web or contact a student affairs staff person at your nearest local campus. You can also
contact Disability Services on the Fairbanks Campus at (907) 474-7043, fydso@uaf.edu.
SUPPORT SERVICES:
TVC’s Learning, Math, and Writing Centers can help you achieve educational success. The staff
in these centers provides drop-in assistance with basic math, reading, writing and computer
skills. They offer a friendly, supportive learning environment.
Detailed information about these services are in the Student Handbook, College Catalog, and
online. Links to these resources are located at http://www.tvc.uaf.edu/lc/index.html
COURSE POLICIES:
1. Attendance: Attend every lecture and lab session. Students with more than two tardy or
absence could be asked to drop the course.
2. Instructor reserves the right to withdraw a student not in compliance with program policy.
3. Any student who misses a class has assumed the responsibility to gather the information
covered in class and the assignment for the following class.
Classmate
________________
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Phone
________________
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E-mail
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________________
4. Expected Classroom Behavior:
 Arrive prepared, on-time, with homework completed and previous lessons reviewed
 Participate in the entire class, including individual and small group/ partner activities
 Respect all of those in the kitchen at all times
 Adhere to the “rules of the kitchen” as described in class
 No cell phone use in class.
5. STUDENT RESPONSIBILITIES--METHODS OF LEARNING:
 Reading and studying the textbook
 Contributing to discussions by asking questions and taking notes in lecture
 Using lab time effectively
 Completing all assigned class work and homework
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INSTRUCTIONAL METHODS & EVALUATION:
1. Reading Assignments
2. Demonstrations
3. Product Critique
4. Lectures and Videos
5. Workbook Assignments
6. Ongoing Feedback
GRADING STRUCTURE:
Grading Policy
Attendance
26%
Participation
24%
Projects
30%
Skill Mastery
20%
This is a Pass/Fail Class and a passing grade will be 70%
After three (3) classes missed it is recommended that the student withdraw or the teacher has the
option to withdraw the student.
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COURSE CALENDAR & CLASS ASSIGNMENT SCHEDULE:
Week Topic Covered
Introduction of Course, explain grading policy, star tip exercise
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2 & 3 Demonstration of coloring icing, striping the bag, cake preparation cake, crumb coating, hot
knifing, and repair cakes.
Star tip use: shells, stars, rosettes, zigzag, reverse shell, Fleur-de-lis, pop flower, baby sweater
& bonnet, string work, crown shells
Note: You will need to bring a cake iced, smoothed, and ready for decorations plus the icing
required for the decorations to class four (4).
You will need to bring a cake iced, smoothed, and ready for decorations plus the icing
4
required for the decorations to this class.
Discuss cakes and icing problems and their solutions. Introduce drop flowers, carnations,
clowns, leaves, and ruffles.
Note: You will need to bring a cake iced, smoothed, and ready for decorations plus the icing
required for the decorations to class five (5).
You will need to bring a cake iced, smoothed, and ready for decorations plus the icing required
5
for the decorations to this class.
Round tip use: lattice, cornelli lace, Lily-of-the-valley, carrots
Note: You will need to bring a cake crumb coated only plus the icing required for the icing and
the decorations to class six (6).
You will need to bring a cake crumb coated only plus the icing required for the icing and the
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decorations to this class.
Learn pattern transfer using frozen butter cream, and texturing cakes.
Flowers: Roses on a stick and nail, rosebuds, wild rose, pansy, basket weave, rope border, grass
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Note: You will need to bring a cake crumb coated only plus the icing required for the icing and
the decorations to class eight (8), and flowers from class seven (7).
You will need to bring a cake crumb coated only plus the icing required for the icing and the
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decorations to this class and flowers from class seven (7).
Review rope border and basket weave. Decorate cake
More advanced borders and flowers
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Scroll and Colonial Scroll, Fluted shells, vertical shells, “C” and “E” Borders
Note: You will need to bring a cake iced, smoothed, and ready for decorations plus the icing
required for the decorations to class ten (10).
You will need to bring a cake iced, smoothed, and ready for decorations plus the icing required
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for the decorations to this class.
Royal icing, pattern transfer, marshmallow flowers
Discuss rolled buttercream and decorate the cake.
You will need to bring a cake crumb coated only plus rolled buttercream to class eleven (11).
You will need to bring a cake crumb coated only plus rolled buttercream to this class.
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Cover cake with rolled buttercream and demonstrate imprinting and crimping
Review course
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Confectionery Coating and how to paint mold
The schedule is a projected progression of the class and subject to change
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