Syllabus: Cake Program - FPC220 - Capstone Course | The French Pastry School

Syllabus: Cake Program - FPC220 - Capstone Course

FPC220 - Capstone Course

Course Description:

In this cumulative course, students leverage the processes and techniques learned throughout the 10-week program on an individual project.  They are tasked with designing and producing a wedding celebration cake.  Under their chef instructor’s supervision, students will go through the entire process from creating an idea board to producing the decorative components to doing the final assembly.  The project provides additional practice in all these areas from cake design to kitchen organization, set-up and display which provides a capstone experience that launches students into the world of cake baking and decorating.


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 work proficiently, effectively, and efficiently in a team to plan and produce the recipes assigned to them for the Grand Buffet.
  • The student will demonstrate mastery of their ability to produce these core program recipes, as well as apply their knowledge of appropriate product storage and display that meet saleable production standards.


Student Learning Outcomes:

  • The student will plan and execute core program recipes assigned, in effective collaboration with team members, meeting saleable production, storage, and display standards.


Course Outline:

Prepare a final buffet featuring all of the learning outcomes from the syllabus (0 hour lecture; 24 hours lab).


Methods of Instruction*:

  • Lectures
  • Whole-group discussions facilitated by the chef instructor 3) 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


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