Feb 17, 2025  
2019-2020 Catalog 
    
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2019-2020 Catalog ARCHIVED PUBLICATION

BPA 250 - Dessert/Bread Production

Class: 1 Lab: 8 Clinical: 0 Credit: 5
Prerequisites: BPA 150  
This course is designed to merge artistry and innovation with the practical baking and pastry techniques utilized in a production setting. Emphasis is placed on quantity bread and roll-in dough production, plated and platter presentations, seasonal/theme product utilization, and cost-effectiveness. Upon completion, students should be able to plan, prepare and evaluate bread and desserts within a commercial environment and determine production costs and selling prices.