Cake Decorating

Certificate in Applied Science

12 Credit Hours

This certificate is designed for pastry students interested in obtaining skills specific to cake decorating. These courses are stackable and part of the AAS Baking and Pastry Technology program.

Major Requirements

BKP 105	Cake Calligraphy	3
Lec: 2 Lab: 3 Credit:3 This course develops the hand writing techniques used on cakes and pastries to include lettering, scroll and art designs. Students will use pastry mediums made with icing, piping gel and chocolate.Learn More Prerequisites BKP 102

BKP 210	Advanced Cakes	3
Lec: 2 Lab: 3 Credit:3 This course prepares students for advanced specialty cake production.Learn More Prerequisites BKP 109

BKP 223	Wedding Cakes and Decorating Techniques	3
Lec: 2 Lab: 3 Credit:3 This course covers the production and assembly of wedding cakes that include artisan decorating techniques and display. Students will learn to use various types of cake materials to include pulled sugar and chocolate work.Learn More Prerequisites BKP 210

BKP 227	Specialty Cakes	3
Lec: 2 Lab: 3 Credit:3 This course will focus on the formation of creative cakes using carving, decorating and various pastry techniques meant to showcase creative forms of expression. Students will prepare sculpted or designed cakes to include centerpieces, accent pieces and figurines out of multiple mediums of pastryLearn More Prerequisites BKP 210

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Admission Requirements

Admission into this program requires proof of high school graduation (or GED) and qualifying placement levels.

Note: Please be aware that certain certificates offered by the Culinary Institute of Charleston require multiple prerequisites or completion of other certificates before starting the program.