Skagit Valley College

Catalog Course Search Details

This course has been changed from the previous catalog, the changed field(s) are highlighted in red:

 Course Title:   Advanced Baking

 Title Abbreviation:   ADVANCED BAKING

 Department:    CUL

 Course #:    239

 Credits:    3

 Variable:     No

 IUs:    3.25

 CIP:    120503

 EPC:    850

 REV:    2018

 Course Description  

Theory and practice of classical and modern pastry arts, culminating in the presentation of a Salon Piece that demonstrates an understanding of techniques. Focuses on the use of chocolate, sugar and advanced cake decorating techniques.


Prerequisite: Department chair permission.

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 11

Lab: 33

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks

Learning Outcomes

After completing this course, the student will be able to:

  1. Demonstrate a knowledge of how to work with various aspects of chocolate.
    • Tempering chocolate
    • Molding chocolates
    • Truffels and chocolate dipping
  2. Demonstrate techniques associated with sugar art.
    • Sugar cooking techniques
    • Poured and molded sugar techniques.
    • Creating texture with sugar; bubble sugar, spun sugar,
    • How to assemble sugar pieces to form a balanced centerpiece.
  3. Advanced cake decorating and assembly skills
    • Demonstate fondant rolling techniques.
    • Marzipan sculpture for cake decorating
    • Royal icing applications

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

2. Critical Thinking

Definition: The ability to think critically about the nature of knowledge within a discipline and about the ways in which that knowledge is constructed and validated and to be sensitive to the ways these processes often vary among disciplines.

Outcomes: Students will be able to . . .
2.1 Identify and express concepts, terms, and facts related to a specific discipline.
2.9 Apply and/or create problem-solving strategies to successfully adapt to unpredictable and/or changing environments.

6. Individual Awareness & Responsibility

Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.

Outcomes: Students will be able to . . .
6.3 Apply successful organizational strategies of planning, goal setting, prioritizing, resolving conflict, and managing time to specific goals and/or projects.

7. Aesthetics & Creativity

Definition: Interpreting human experience through engagement with creative processes and aesthetic principles.

Outcomes: Students will be able to . . .
7.1 Demonstrate an understanding of the creative process.
7.2 Demonstrate knowledge of aesthetic principles.

Course Contents

  1. Dessert Centerpieces.
  2. Advanced Pastry techniques;
    • Chocolate
    • Sugar
    • Fondant, advanced cake decorating