BPA

Subject

BPA

Credits (min)

3

Credits (max)

3

Type

course

Source

www2.faytechcc.edu

Subject

BPA

Type

course

Source

www2.faytechcc.edu

Component: associated with cakes and centerpieces; and the candy production This course provides an advanced study in the art and craft of bread techniques of filling, enrobing and dipping. Upon completion, students making. Topics include pertinent formulas and techniques associated should be able to properly evaluate tempered chocolate and produce with naturally leavened loaves, hearth breads, focaccia, flat breads, and a variety of chocolate candies and decorative elements for garnishing other breads utilizing a variety of grains. Upon completion, students desserts. should be able to prepare artisan and specialty breads that meet or exceed the expectations of restaurant and retail publics. BPA 240 Plated Desserts 1 4 0 3

Subject

BPA

Type

course

Edition

198534-undated-faytechcc.edu

Source

www2.faytechcc.edu

Prerequisite

Take CUL-110 and CUL-160 This course provides a study in the art and craft of chocolate. Topics Take All: CUL-110 and CUL-160

Corequisite

None include chocolate tempering, piping, and molding; decorative work

Component: as they relate to plated desserts. Topics include plate composition, This course covers the principles and techniques of frozen desserts, portioning, flavor pairings, textures, temperatures, eye appeal, balance, souffles, cobblers, crisps, and strudel dough products. Topics include color harmony and plate decorating/painting techniques such as bombes, parfaits, baked Alaska, ice cream, sorbets, sherbets and stenciling and chocolate striping. Upon completion, students should granites; hand-stretched strudel products, crepes, and hot/cold souffles. be able to demonstrate competence in combining a variety of dessert Upon completion, student should be able to prepare and plate hot and components enhanced with plate decorating techniques. cold desserts with suitable sauces and garnishes. BPA 250 Dessert/Bread Production 1 8 0 5

Subject

BPA

Type

course

Source

www2.faytechcc.edu

Prerequisite

Take All: CUL-110 and CUL-160 Component:

Corequisite

None This course provides a study in the elements and principles of design

Component: This course is designed to merge artistry and innovation with the This course covers advanced concepts in the design and decoration of practical baking and pastry techniques utilized in a production setting. wedding cakes and other specialty cakes. Topics include baking, filling, Emphasis is placed on quantity bread and roll-in dough production, and assembling cakes; cake design; finishing techniques utilizing gum plated and platter presentations, seasonal/theme product utilization paste, fondant, and royal icing; and advanced piping skills. Upon and cost effectiveness. Upon completion, students should be able to completion, students should be able to design, create, finish and evaluate plan, prepare and evaluate breads and desserts within a commercial the quality of wedding and specialty cakes. environment and determine production costs and selling prices. BPA 212 Adv. Cake Design & Decorating 1 4 0 3 BPA 260 Pastry & Baking Marketing 2 2 0 3 Component: Component: This course is designed to build upon basic concepts introduced in BPA This course is designed to cover the marketing concepts and 210 to expand students’ range of cake design and decorating skills. merchandising trends utilized in bakery and pastry operations. Emphasis Topics include advanced fondant skills, overpiping, bridgework and is placed on menu planning, pricing products/strategies, resale and string work, airbrushing and painting, carving and shaping cakes, and a wholesale distribution methods, legal implications, and advertising broad range of gumpaste decorations for both classic and modern design techniques. Upon completion, students should be able to create a themes. Upon completion, students should be able to conceive, plan, marketing plan that will serve as a basis for a capstone experience. execute, and evaluate complex wedding and specialty cake designs with a focus on meeting both business objectives and client expectations. BPR 115 Elc/Fluid Power Diagrams 1 2 0 2 BPA 220 Confection Artistry 1 6 0 4 Component: This course covers sketching of detail and assembly drawings and Component: reading of hydraulic, pneumatic, electrical, mechanical, and piping This course introduces the principles and techniques of decorative schematics. Emphasis is placed on interpretation and communication sugar work and confectionary candy. Topics include nougat, marzipan skills utilizing sketches, symbols, diagrams, and other related topics. modeling, pastillage and cocoa painting, confection candy and a variety Upon completion, students should be able to read, demonstrate an of sugar techniques including blown, spun, poured and pulled. Upon understanding of, and draw sketches and schematics commonly used completion, students should be able to prepare edible centerpieces and in industry. confections to enhance dessert buffets and plate presentations. Refer to the FTCC website for the most current information. Go to www.faytechcc.edu/current-students/ and scroll down to Academic.

Subject

BPA

Type

course

Edition

198534-undated-faytechcc.edu

Source

www2.faytechcc.edu

Prerequisite

Take CUL-110 and CUL-160 Corequisites: None Take BPA-210 Prerequisites: Take All: BPA-150 and BPA-210 None Take All: CUL-110 and CUL-160

Corequisite

Take BPA-230

----- ----- ----- ----- munity relations. Totals 2 8 0 6 Successful graduates receive a curriculum certificate and are qualified FALL SEMESTER 2 to take the certification examinations mandated by the North Carolina Prefix No. Title Class Lab Work Exp.Credit Criminal Justice Education and Training Standards Commission. BPA220 Confection Artistry 1 4 0 3 BPA230 Chocolate Artistry 1 4 0 3 Awards ----- ----- ----- ----- Totals 2 8 0 6 Associate Degree: Not Applicable Length of Program: TOTAL REQUIRED CREDITS...... 18 Prerequisite: Work-Based Learning Option: NA Diploma: Not Applicable Length of Program: BAKING AND PASTRY ARTS/ Prerequisite: CAKE DECORATING CERTIFICATE (C55130C3) Effective: Fall 2025 Certificate: Basic Law Enforcement Training (C55120) Revised: 02/14/25 Length of Program: 1 Semester Length: 3 Semesters Test Equivalent Based Learning education requirements/opportunities please see the ap- Award: Associate in Applied Science propriate Program Sequencing sheet. FALL SEMESTER 1 License or Certification Information: Graduates are eligible to take Prefix No. Title Class Lab Work Exp.Credit the North Carolina Criminal Justice Education and Training Standards

Subject

BPA

Type

course

Source

www2.faytechcc.edu

Prerequisite

High School Diploma High School Diploma & 1 Unit of Algebra, Placement Work-Based Learning Requirements/Opportunities: For Work-

WBL121 Work-Based Learning II 0 0 10 1 Major Elective 4 0 0 4 ----- ----- ----- ----- Totals 8 14 10 16 TOTAL REQUIRED CREDITS...... 67 Work-Based Learning Option: Students are required to take two (2) credit hour of Work-Based Learning. Students must acquire prior ap- proval from the Work-Based Learning Coordinator and the Department Chairperson to receive credit for this degree. *Note: Students may not take an introductory foreign language to ful- fill the Humanities/Fine Arts requirement. BAKING AND PASTRY ARTS/ BAKESHOP FOUNDATIONS CERTIFICATE (C55130C1) Effective: Fall 2025 Revised: 02/14/25 Length: 2 Semesters

Subject

BPA

Credits (min)

3

Credits (max)

3

Type

course

Source

www2.faytechcc.edu

Prerequisite

High School Diploma & 1 Unit of Algebra, Placement