Baking and Pastry Arts Courses
BPA 101 (2-2-3)
Chocolate and Confections I
This course introduces students to the history, science, and manufacturing of chocolate. Students gain hands on practical experience in the manufacturing of chocolate from sourcing fair trade, quality cacao beans to the final stages of melanging and conching. They are instructed in the various methods of hand and machine tempering and the preparation and molding of chocolate. A variety of chocolate confections are made including filled, molded, and hand dipped. Students prepare various chocolate garnishes and showpieces. Additionally, proper procedures for the safe operation, care, and sanitation of all machinery, equipment, and molds are covered. Sanitary practices and compliance with the laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef’s uniform to participate in class.
BPA 102 (2-2-3)
Bakery Café
This course builds upon the fundamentals taught in Food Preparation I with an emphasis
on breakfast and lunch offerings. Students gain additional experience in the preparation
of breakfast and lunch cookery. The students learn to prepare vegetarian, dairy free,
and gluten free options. The preparation of hot and cold beverages and value-added
products are taught. Service styles, packaging of hot and cold food for takeout, and
retail packaging are covered. Sanitary practices and compliance with the laws and
ordinances of the Department of Health are enforced. Students are required to have
a professional chef’s uniform to participate in class.
PR: HOT 111
BPA 104 (2-4-4)
Artisan Bread Baking
This course presents an in-depth study of the ingredients and processes used in the
production of artisan bread. Students produce a range of breads, both contemporary
and traditional, utilizing yeasted straight dough, pre-ferments, and sourdough for
leavening. Rye bread production, recipe formulation and viennoiserie are taught as
well. Sanitary practices and compliance with the laws and ordinances of the Department
of Health are enforced. Students are required to have a professional chef’s uniform
to participate in class.
PR: HOT 119
BPA 201 (2-2-3)
Chocolate and Confections II
This course expands the student’s experience with chocolate by introducing modeling
chocolate and techniques for decorating and spraying molded chocolate. Chocolate confections
with nuts, crisp, and firm centers are produced. Specialty chocolate desserts are
also covered. Additionally, this course introduces students to a variety of sugar
techniques that produce a wide variety of confections and decorations to embellish
desserts or stand on their own as showpieces. Students produce pastillage, blown,
poured, and pulled sugar. Sanitary practices and compliance with the laws and ordinances
of the Department of Health are enforced. Students are required to have a professional
chef’s uniform to participate in class.
PR: BPA 101
BPA 203 (2-2-3)
Advanced Cakes
This course builds upon the skills that were introduced in HOT 125 with emphasis on
classic European style cakes, gum paste decorations, fondant, carved, and tiered cakes.
Here the student hones the piping skills previously taught. They gain experience in
baking, carving, and covering cakes in fondant as well as designing and building tiered
cakes. Sanitary practices and compliance with the laws and ordinances of the Department
of Health are enforced. Students are required to have a professional chef’s uniform
to participate in class.
PR: HOT 125
BPA 250 (0-9-3)
Baking & Pastry Internship
This course provides students with the opportunity for concentrated study, observation,
and work in the area of individual interest in the field of baking and pastry arts.
An instructor-approved internship is required. The internship allows students to combine
classroom theory, laboratory work and real-world industry experience, while exploring
the area of bakery cafés, bakeries and/or hotel or restaurant bakeshops. The course
requires completion of 135 hours of fieldwork. Grading is on a pass/fail basis.
PR: Baking and Pastry Arts major, completion of 30 program credit hours including
HOT 119 and BPA 104, minimum overall GPA 2.0, and permission of the School of HCAT.