PMGT 255 Advanced Cake Decorating

This advanced course builds upon foundational cake decorating skills, focusing on the artistry, precision, and professional techniques used in high-end cake design. Students will explore complex piping methods, fondant and gum paste artistry, structural cake design, sculpted and tiered cakes, and modern decorating trends. Emphasis is placed on design planning, color theory, texture application, and execution of intricate decorative elements suitable for competitions, special events, and professional pastry environments. Students will also develop skills in time management, cost analysis, and client presentations to prepare for real-world industry demands.

Credits

3

Prerequisite

PMGT 250

Hours Weekly

2 hours lecture 6 hours lab

A graduate should be able to

1. Design and execute advanced multi-tier and sculpted cakes using professional decorating techniques.
2. Create detailed decorative elements using fondant, gum paste, royal icing, and other advanced media.
3. Apply artistic principles of balance, proportion, and color harmony to cake design.
4. Evaluate and present cakes to meet industry standards for aesthetics, stability, and sanitation.
5. Develop professional portfolios showcasing advanced cake designs.

A graduate should be able to

1. Design and execute advanced multi-tier and sculpted cakes using professional decorating techniques.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab Assignments

   Procedure for Assessing Student Learning

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

   Program Goal(s)

   Degree: Baking and Pastry Arts Management - A.A.S. Degree (Career)

   Perform satisfactory baking skills with attention to nutritional values in an industry-accepted manner.

2. Create detailed decorative elements using fondant, gum paste, royal icing, and other advanced media.

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab Assignment

   Procedure for Assessing Student Learning

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

   Program Goal(s)

   Degree: Baking and Pastry Arts Management - A.A.S. Degree (Career)

   Perform satisfactory baking skills with attention to nutritional values in an industry-accepted manner.

3. Apply artistic principles of balance, proportion, and color harmony to cake design.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab Assignment

   Procedure for Assessing Student Learning

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

   Program Goal(s)

   Degree: Baking and Pastry Arts Management - A.A.S. Degree (Career)

   Perform at the entry- to mid-level management position within a baking and pastry commercial operation.

4. Evaluate and present cakes to meet industry standards for aesthetics, stability, and sanitation.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab Assignment

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Lab skill / Grading Rubric
5. Develop professional portfolios showcasing advanced cake designs.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab Assignment

   Procedure for Assessing Student Learning

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