BPA-250: Dessert and Bread Production

Program
Baking & Pastry
Credits 5 Lab Hours 8 Lecture Hours 1 Clinical Hours 0
Work Hours
0
Contact Hours
9
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.

Prerequisites

Take BPA-150. Must be completed prior to taking this course.