BPA 250 - Dessert/Bread Production

Class Hours 1
Lab Hours 8
Clinical Hours 0
Work Experience 0
Credit Hours 5
Minimum State Prerequisites: Take BPA 150
Minimum State Corequisites: None
Local Prerequisites: None
Local Corequisites: None

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.

College Transfer: N/A