2 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 Tortes1
Class: 1 | Lab: 4 | Work: 0 | Credit: 3 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.
- Subject
- BPA
- Credits (min)
- 1
- Credits (max)
- 1
- Type
- course
- Edition
- 2026-2027
- Source
- www.wilsoncc.edu
BPA 165Hot and Cold Desserts3
Class: 1 | Lab: 4 | Work: 0 | This course covers the principles and techniques of frozen desserts, soufflés, cobblers, crisps, and strudel dough products. Topics include bombes, parfaits, baked Alaska, ice cream, sorbets, sherbets and granites; hand-stretched strudel products, crepes, and hot/cold soufflés. Upon completion, student should be able to prepare and plate hot and cold desserts with suitable sauces and garnishes.
- Subject
- BPA
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credit
- Type
- course
- Edition
- 2026-2027
- Source
- www.wilsoncc.edu
- Prerequisite
- CUL 110 and CUL 160
- Corequisite
- None
Source: Wilson Community College's catalog, linked per course · table learning_unit · CourseShelf publish 61
