Apr 26, 2024  
2019-2020 Catalog 
    
Catalog Navigation
  Publication Home
  General Information
  Performance Measures
  Admissions
  Academic Advising & Registration
  Academic Regulations, Grades, & Attendance
  Costs for Attendance & Financial Aid
  Student Services
  Student Life and Development
  Student Discipline, Rules, & Regulations
  Emergency Policies & Procedures and Campus Safety
  Corporate and Community Development
  Curriculum Instruction & Programs of Study
  Course Notation & Descriptions
  Board of Trustees
  Personnel
HELP
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.