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 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