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 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