3 courses with the subject BPA, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.

BPA 101Confections I3

Spring Semester CR

Subject: BPA
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

BPA 102Confections II3

Notes: (a) HOT 225 or HOT 259 can be substituted for HOT 119.

Subject: BPA
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

BPA 201Chocolate and Confections II (g)3

16 Minimum Credit Hours required for degree: 64 Notes: (a) The time element for these courses will vary according to functions and assignments required to cover the projects involving actual conditions of preparation, cooking, and service of a complete menu. The course outlines will be flexible to meet the successful fulfillment of projects. (b) Students in the General Program who participate in the Disney Internship in the fall semester will take a 9-credit Co-op as a course equivalent for HOT 255 Garde Manger, HOT 257 Classical Cuisine I and HOT 259 Regional American Baking & Pastry. The Disney Co- op will fulfill 9 credits. (c) Students in the Baking Concentration who participate in the Disney Internship in the fall semester will take a 9-credit Co-op as a course equivalent for HOT 255 Garde Manger, HOT 257 Classical Cuisine I and HOT 259 Regional American Baking & Pastry. (d) Students in the General Program who participate in the Disney Internship in the spring semester will take a 9-credit Co-op as a course equivalent for HOT 258 Classical Cuisine II, HOT 260 77

Subject: BPA
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

Source: Schenectady County Community College's catalog, linked per course · table learning_unit · CourseShelf publish 61