Indiana University of Pennsylvania-Main Campus · Courses
BKPS
5 courses with the subject BKPS, 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.
none Description: Provides an overview of cacao cultivation and the stages involved in chocolate couverture production. Emphasizes the understanding of various chocolate tempering methods. Reinforces skills through the production of various chocolates and mignardises. Examines a variety of sugar confections and decorative sugar mediums, including isomalt and pastillage. Covers preparation and presentation of individual hot and cold plated desserts using a variety of plating techniques.
None Restriction: Enrolled in the Baking and Pastry Arts Program. Dual Listed: n/a Description: Introduces the skills, techniques and equipment of artisan bread and viennoiserie production through a variety of lean, enriched, and laminated yeast dough products. Studies the characteristics of ingredients, the baker’s percentage system, mixing techniques, controlled fermentation, and baking methodology. Explores the production of modern pâte à choux and puff pastry items. Emphasizes hand-shaping skills and creating an efficient production schedule. Cross-Listed: No
None Description: Focuses on the preparation of baked goods and pastries used in commercial operations, with an emphasis on speed and scratch techniques using ready-made components and fresh ingredients. Explores management principles and practical applications in modern baking and pastry arts operations. Applies presentation, customer interaction, and salesmanship in a live learning event. Emphasizes marketing, merchandising, and customer service techniques.
None Restriction: Enrolled in the Baking and Pastry Arts Program. Description: Emphasizes advanced decorating techniques. Focuses on cake designs which are appropriate to the theme, occasion, and level of formality. Utilizes principles of sanitation and safety in decorative work and design. Enables professional proficiency in advanced cake decoration. Cross-Listed: No
