PMGT 250 Cake Decorating

This beginner-level course introduces students to the fundamentals of cake, cupcake, and cookie decorating. Emphasis is placed on developing basic skills in icing, piping, fondant, and other beginner-friendly techniques, with a focus on creativity, precision, and presentation.

Credits

3

Prerequisite

PMGT 135

Hours Weekly

2 hours lecture, 6 hours practicum

Course Objectives

1. Identify and demonstrate basic cake, cupcake, and cookie decorating tools, materials, and techniques.
2. Apply creativity and precision in designing, executing, and presenting beginner-level decorated products.
3. Critique and evaluate decorating projects to improve technical skills, design quality, and overall presentation.

Course Objectives

1. Identify and demonstrate basic cake, cupcake, and cookie decorating tools, materials, and techniques.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab Skill / Assignment Rubric

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Lab Skill / Assignment Rubric

   Program Goal(s)

   Degree: Culinary Management - A.A.S. Degree (Career)

   2. Perform satisfactory culinary and baking skills in an industry-accepted manner.

2. Apply creativity and precision in designing, executing, and presenting beginner-level decorated products.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab Skill / Assignment Rubric

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Lab Skill / Assignment Rubric

   Program Goal(s)

   Degree: Culinary Management - A.A.S. Degree (Career)

   2. Perform satisfactory culinary and baking skills in an industry-accepted manner.

3. Critique and evaluate decorating projects to improve technical skills, design quality, and overall presentation.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab Skills / Grading Rubric

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Lab Skills / Grading Rubric

   Program Goal(s)

   Degree: Culinary Management - A.A.S. Degree (Career)

   1. Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

   Degree: Culinary Management - A.A.S. Degree (Career)

   3. Maintain appropriate cost control, human resources, and financial management skills.

   Degree: Culinary Management - A.A.S. Degree (Career)

   4. Maintain industry and legal standards in reference to sanitation and safety.