College Catalog
BPA Baking & Pastry Arts
Courses are listed by course discipline prefix, number, course title, credit hours, and, in parentheses, the number of lecture, laboratory and/or work experience/clinical hours, and the semester the course is offered. Local and state prerequisites and corequisites are identified by superscript L for localL and S for stateS. The symbol “AND” indicates the course will be offered “As Needs Demand.”
UGETC represents the Universal General Education Transfer Component as described in the Comprehensive Articulation Agreement (CAA).
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| BPA | 120 | Petit Fours & Pastries | 3 (1-4) | Fall |
Prerequisite: CUL-110S, CUL-160S
Corequisite: None
This course introduces the basic principles of the preparation and plating of a variety of petit fours and individual dessert pastries. Emphasis is placed on traditional and contemporary petit fours and pastries utilizing updated production methods. Upon completion, students should be able to produce individual pastries and petit fours for buffet and special event settings.(2011 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| BPA | 130 | European Cakes and Tortes | 3 (1-4) | Summer |
Prerequisite: CUL-110S, CUL-160S
Corequisite: None
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.(2011 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| BPA | 150 | Artisan & Specialty Bread | 4 (1-6) | Spring |
Prerequisite: CUL-110S, CUL-160S
Corequisite: None
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.(2003 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| BPA | 165 | Hot and Cold Desserts | 3 (1-4) | Spring |
Prerequisite: CUL-110S, CUL-160S
Corequisite: None
This course covers the principles and techniques of frozen desserts, souffles, 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 souffles. Upon completion, student should be able to prepare and plate hot and cold desserts with suitable sauces and garnishes.(2011 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| BPA | 210 | Cake Design & Decorating | 3 (1-4) | Fall |
Prerequisite: BPA-130L, CUL-110S, CUL-160S; ENG-002L or BSP-4002L
Corequisite: None
This course covers advanced concepts in the design and decoration of wedding cakes and other specialty cakes. Topics include baking, filling, and assembling cakes cake design finishing techniques utilizing gum paste, fondant, and royal icing and advanced piping skills. Upon completion, students should be able to design, create, finish and evaluate the quality of wedding and specialty cakes.(2011 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| BPA | 220 | Confection Artistry | 3 (1-4) | Spring |
Prerequisite: CUL-110S, CUL-160S; ENG-002L or BSP-4002L
Corequisite: None
This course introduces the principles and techniques of decorative sugar work and confectionary candy. Topics include nougat, marzipan modeling, pastillage and cocoa painting, confection candy and a variety of sugar techniques including blown, spun, poured and pulled. Upon completion, students should be able to prepare edible centerpieces and confections to enhance dessert buffets and plate presentations.(2021 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| BPA | 250 | Dessert/Bread Production | 5 (1-8) | Fall |
Prerequisite: BPA-150S; ENG-002L or BSP-4002L
Corequisite: None
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.(2012 SU)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| BPA | 260 | Pastry & Baking Marketing | 3 (2-2) | Spring |
Prerequisite: BPA-150S, BPA-210S
Corequisite: BPA-250S
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.(2011 FA)