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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.