6 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 130European Cakes and Tortes 1 43
This course introduces the production of a wide variety of classical and modern cakes suitable for restaurants, retail shops and large-scale production. Emphasis is placed on classic cakes using the methods of mixing, filling, glazing and icing. Upon completion, students should be able to prepare, assemble, and decorate gelatin-based and layered tortes and cakes such as Bavarian, Dobos, and Sacher.
This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, flat breads, and other breads utilizing a variety of grains. Upon completion, students should be able to prepare artisan and specialty breads that meet or exceed the expectations of restaurant and retail publics.
This course covers advanced concepts in the design and decoration of tiered cakes and other specialty cakes. Topics include baking, filling and assembling cakes; cake design; finishing techniques such as utilizing gum paste, fondant and royal icing, and advanced piping skills. Upon
This course provides a laboratory experience for enhancing student skills in confection artistry. Emphasis is placed on decorative sugar work and confectionary candy including nougat, marzipan modeling, pastillage, and cocoa painting. Upon completion, students should be able to prepare edible centerpieces and confections to enhance dessert buffets and plate presentations. BPA 230 Chocolate Artistry 1 4 3 This course provides a study in the art and craft of chocolate. Topics includ chocolate tempering, piping, and molding; decorative work associated with cakes and centerpieces; and the candy production techniques of filling, enrobing and dipping. Upon completion, students should be able to prepare edible centerpieces and confections to enhance dessert buffets and plate presentations.
This course is designed to merge artistry and innovation with the practical baking and pastry techniques utilized in a production setting. Emphasis is placed on quantity bread and roll-in dough production, plated and platter presentations, seasonal/theme product utilization and cost effectiveness. Upon completion, students should be able to plan, prepare, and evaluate breads and desserts within a commercial environment and determine production costs and selling prices.
This course is designed to cover the marketing concepts and merchandising trends utilized in bakery and pastry operations. Emphasis is placed on menu planning, pricing products/strategies, resale and wholesale distribution methods, legal implications, and advertising techniques. Upon completion, students should be able to create a marketing plan that will serve as a basis for a capstone experience.
