Nov 28, 2021  
2019-2020 Catalog 
    
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.