Nov 26, 2024  
2019-2020 Catalog 
    
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2019-2020 Catalog ARCHIVED PUBLICATION

BPA 120 - Petit Fours & Pastries

Class: 1 Lab: 4 Clinical: 0 Credit: 3
Prerequisites: CUL 110  and CUL 160  
This course introduces the basic principles of the preparation and plating of a variety of petit fours and individual dessert pastries. Emphasis is placed on traditional and contemporary petit fours and pastries utilizing updated production methods. Upon completion, students should be able to produce individual pastries and petit fours for buffet and special event settings.