This course covers cake mixing methods, cake preparation fundamentals, assembling and icing, and decorating techniques.
This course covers cake mixing methods, cake preparation fundamentals, assembling and icing, and decorating techniques.
JNA Institute of Culinary Arts has provided quality training for the food service industry since 1988. From the standpoint of success stories, graduates from our first program are still employed in the food service industry in ever increasing areas of responsibility.
We encourage our graduates to stay in touch with us through their careers and come back to talk with our new students to help them through the hard times as they prepare for a lifetime of successful hospitality employment. Our graduates become part of our family.
With a strong concern for educational excellence and a proud record of job placement, the school maintains an excellent reputation among students, graduates, and employers throughout the Philadelphia area.
In this class, you’ll receive 6 pieces of vanilla cake, and we’ll go step by step to show you how to mold, dip and decorate your cake pops to look just like cute little unicorns! This class is a ton of fun, for kiddos & adults alike!
During our Basic Cake Decorating Class, your chef instructor will demonstrate how to level, cut, fill and frost a pre-made chocolate cake.
Take home cupcakes –bake, frost and fill cupcakes for parties and everyday eating! We teach you easy ways to vary flavors and fillings. Cupcake, frosting, filling recipes like popular bakeries.
This series covers all you need to know to create spectacular piped and hand-molded cake decorations. After completing the class, students will be able to design and create gorgeous cakes for friends and family.
Master the art of creating beautiful cakes and cupcakes using pro chef tips from start to finish. Learn how blend cake batter make the perfect buttercream icing and the proper technique and tools for decorating cakes. And the icing on the cake is...this workshop includes everything you need.
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