Pretty easy, overall.
I would recommend Introduction to Cakes for baking and pastry students because you can tie in cake making and decorating to other courses, and I thought it was fun in general.
This course helped reinforce the food science portion of baking and pastry. My table group and I had a few times where our cakes didn't turn out, and our chef challenged us to figure out why. One of our batches of cake batter ended up having to much sugar in it causes it to sink down in the middle. The class also encouraged us to improve our time management skills by setting up our days to get our cakes, frostings, syrups, and clean up all done in under six hours. Along with the precision and neatness that comes with creating a cake that is aesthetically pleasing.
Hours per week:
Advice for students:
My advice to succeed at this course would be to study and know your conversions, listen and communicate with your chef and table group, be patient because you want to learn how to do things right so you practice doing them correctly, and it's okay to make mistakes as long as you learn from them!