Dessert/Bread Production


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.

  • Prerequisite:
    BPA-150, CUL-110, CUL-150, CUL-160, and WBL-112
  • Corequisite:
    BPA-210 and BPA-240
Class Hours 1
Lab Hours 8
Clinic, Coop, or Shop Hours
Credit Hours 5