Syllabus: Cake Program - FPC120 - Celebration Cakes | The French Pastry School

Syllabus: Cake Program - FPC120 - Celebration Cakes

FPC120 - Celebration Cakes

Course Description:

In this course, students make a variety of celebration cakes that spark imagination. Our master sugar artists will teach techniques using fondant, gumpaste, and other edible decorations that can bring ideas to life.  Students also learn how to consult with clients so they can recreate the client vision when they request a cake for a birthday, a baby shower, a Mother’s Day celebration, or any celebratory occasion.


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 (14 hours lecture; 0 hours lab)


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.