BPA-250
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 breads and desserts within a commercial environment and determine production costs and selling prices.
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Prerequisite:
BPA-150, CUL-110, CUL-150, CUL-160, and WBL-112
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Corequisite:
BPA-210 and BPA-240
| Class Hours | 1 |
|---|---|
| Lab Hours | 8 |
| Clinic, Coop, or Shop Hours | – |
| Credit Hours | 5 |