Syllabus: Cake Program - FPC140 - Cake Baking & Construction | The French Pastry School

Syllabus: Cake Program - FPC140 - Cake Baking & Construction

FPC140 - Cake Baking & Construction

Course Description:

This course covers all aspects of wedding, celebration, and specialty cake baking, constructing, and assembling. Recipe creations with taste and texture profile methods are covered in depth. Students learn a variety of doughs and fillings; the art of cake architecture; European classic recipes; cutting-edge creations; current trends; and more. All of this provide students the solid foundation necessary to create their own unique cake designs. Efficient production methods are also taught and students will use these techniques to produce their own designs.


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 fundamental processes involved in baking and constructing professional celebration cakes that meet saleable production standards.
  • The student will learn how to make different types of dough and cakes such as classic dacquoise, genoise, and sponge, to use in building their celebration cakes.
  • The student will learn the basic interaction chemistry of the key ingredients used in creating baked products (e.g., flour, water, yeast, baking soda or powder), and how different ingredients are affected by temperature, humidity, and related variables.
  • The student will learn how to make various fillings such as butter cream, ganache, meringue, mousse, flavored whipped cream, pastry cream, and glazes to use in constructing their professional celebration cakes to meet saleable production standards.


Student Learning Outcomes:

  • The student will build a variety of professional celebration cakes such as wedding, birthday, and anniversary that meet saleable production standards.
  • The student will produce different types of dough and cake such as classic dacquoise, genoise, and sponge to use in creating their celebration cakes.
  • The student will explain the basic interaction chemistry of the key ingredients used in creating baked products (e.g., flour, water, yeast, baking soda or powder), as well as how their reaction to different temperatures, humidity, and related variables affects the creation of celebration cakes that meet saleable production standards.
  • The student will produce various fillings such as butter cream, ganache, meringue, mousse, flavored whipped cream, pastry cream, and glazes to use in constructing their professional celebration cakes that meet saleable production standards.
  • The student will employ different methodologies of combining flavor, texture and taste in constructing various types of cakes, using efficient production methods.
  • The student will create their own flavor and texture combinations, as well as recipes, in executing celebration cakes that meet saleable production standards.


Course Outline:

  • The foundation of sponges and fillings 
  • The foundation of cake building plus theory of ingredients and their interactions 


Methods of Instruction*:

  • Lectures
  • Whole-group discussions facilitated by the chef instructor
  • Technique and recipe demonstrations by the chef instructor
  • Chef instructor-supervised production of recipes by students


Methods of Evaluation*:

  • Appropriate and accurate responses to instructor’s questions during demonstrations and class discussions
  • Chef instructor observations during recipe production
  • Proficiency evaluations of key course recipes


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