Syllabus: Cake Program - FPC110 - Buttercream Decorating Techniques | The French Pastry School

Syllabus: Cake Program - FPC110 - Buttercream Decorating Techniques

FPC110 - Buttercream Decorating Techniques

Course Description:

In this course, students will learn how to cover both real and dummy cakes in various shapes and sizes using buttercream.  A smooth finish will create a canvas for other decorative embellishments that will taught.  Excellent piping techniques are essential for any cake decorator and take practice to refine. The details they add give cakes a traditional, elegant, or whimsical look.


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
  • Proficiency evaluations of key course recipes

 

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