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CAHM 149 Equipment List
CAHM 155 Equipment List
CAHM 159 Equipment List
CAHM 171 Equipment List
CAHM 156AC Equipment List
Cake Decorating
CAHM 149
Text Book: The
Wilton
School
, Decorating Cakes
MATERIALS FEE:
non-refundable fee due the 1st day of class.$12.00
CAHM 149 Supplies needed:
Equipment list
List of stores
Basic Baking and Pastry CAHM 155
TEXT: Professional Baking, Wayne Gisslen, 4TH edition
View or download Powerpoint presentations on key topics here:
#1 Rich Doughs
#2 Danish and Croissants
#3 Puff Pastry
#4 Quick Breads
#5 Cookies
#6 Baking Cakes
EQUIPMENT:
1 16"- 18" Plastic coated pastry bag
1 # 21 star decorating tip
I # 104 rose decorating tip
1 #7 rose nail
1 #5 large star piping tip used for pastry and cookies
1 #8 large round piping tip
I rolling pin
I angled metal cake decorating knife
I serrated knife or chef knife
Candy thermometer
A plastic container to take your goodies home in
Set of measuring spoons and cups
A rubber spatula, bench scraper, bowl scraper
White apron and two small hand towels
White chef's coat
White hat
list of stores
You will not be able to participate in the lab until you
come properly attired. Bring your own container to take baked products home
in. If you take containers from food services you will be required to pay for
them at the time you take them.
MATERIALS FEE:
non-refundable fee due the 1st day of class.$50.00
Chocolate CAHM 159
No Text
EQUIPMENT:
1 16"- 18" Plastic coated pastry bag
1 #5 large star piping tip used for pastry and cookies
I angled metal cake decorating knife
I serrated knife or chef knife
Instant read thermometer or chocolate thermometer
A plastic container, or box to take your goodies home in
Set of measuring spoons and cups
A rubber spatula, bench scraper, bowl scraper
White apron, or white chef's coat
two small hand towels
White hat
list of stores
MATERIALS FEE:
non-refundable fee due the 1st day of class.$60.00
CAHM 171
The Art of Wedding Cake Design
Textbook: The
Wedding Cake Book. By Dede Wilson
EQUIPMENT:
A 6" & 8" angled spatula
Pastry bags (2-# 14
or disposable plastic pastry bags)
Rose nail and I -# 104
& 1 -# 103
rose tips
1 -#48 basket weave
1-# 10 round tip
Writing tips: #2, #3,
44, and #6
1 # 18 small star tip
1#21-32 large star tip
1 #3 52 leaf tip
2 plastic couplers,
serrated bread knife, bench scraper, dough scraper,
turntable, candy
thermometer, measuring spoons, and cups
hand mixer if you have
one
Scissors, paintbrushes, rubber spatula, towels and a plastic
container for icing.
Styrofoam rounds (6x3 & 9x3) will be available the first day of class.
Optional Supplies:
Gum Paste Mix
Edible dusting powders
Premade Fondant
Wilton Gum Paste Kit
list of stores
CAHM 156AC
Artisan Confections
Optional Textbook: Chocolates & Confections, by Peter P. Greweling, CMB
cahm156 AC equipment list
list of stores
Class fee; $75
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