6 courses with the subject BKP, 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.
The student learns the fundamentals of baking which involves preparation of yeast rolls, breads, pies, cakes, cookies, tarts and doughnuts. The properties of baking ingredients, use and care of commercial bakeshop equipment, and storage and sanitation of baked products are studied. Uniforms and program tool kit are required. 164 westmoreland.edu
The student will study and prepare baked goods and pastries used in commercial operations with an emphasis on speed scratch techniques with ready-made components and fresh ingredients. Menus will be evaluated and developed for food and labor cost and where speed scratch techniques can be introduced. Uniform and program tool kit required. Prerequisite(s): BKP 141
A continuation of developing baking and pastry skills. Teaches the reasons for preparing various bakery and pastry products to satisfy the clientele. Students practice quantity baking on commercial equipment that is available to produce the best quality end-product. Emphasis is placed on menu planning, standardizing recipes, and production. The student is made aware of work simplification, cost control organization, and administration. A part of this course is preparing for and operating the Bistro. Prerequisite(s): BKP 141
Culinary Pathway: 12
Involves the student in the study and preparation of advanced hot and cold specialty dessert items. Emphasis is placed on both classical and contemporary dishes. Students are also provided with the knowledge and understanding of the utilization of artistic principles to effect chocolate and sugar work for consumption and display. Uniforms and program tool kits are required. Prerequisite(s): BKP 223
Emphasizes advanced decorating techniques. Design cakes using advanced techniques, which are appropriate to the theme, occasion and level of formality. Utilizes principles of sanitation and safety in decorative work and design. Evaluate final products based on artistic design principles, uniformity and neatness. Develop a level of professional proficiency in advanced decorating techniques. Uniforms and program tool kits are required. Prerequisite(s): BKP 245
Source: Westmoreland County Community College's catalog, linked per course · table learning_unit · CourseShelf publish 59
