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About National Louis University
About the University Course Catalog
2018–2019 Academic Calendar
Tuition and Fees
Admissions
Types of Credit
Financial Aid
Student Services
Policies
Degrees Offered
Certificates
Non-Degree Endorsement Offerings
General Education Core
College of Professional Studies and Advancement
Kendall College of Culinary Arts and Hospitality Management
National College of Education
Undergraduate College
Other Programs of Study
Course Descriptions
- ABA - Applied Behavior Analysis
- ABS - Applied Behavioral Sciences
- ACC - Accounting
- ACL - Adult Continuing Literacy Education
- ART - Art
- BEV - Beverage
- BPA - Baking and Pastry
  - 100
  - 200
  - 90
- BRV - Braven Career Development
- BUS - Business and Management
- BUSK - Business
- CAP - Curriculum-Advocacy-Policy
- CAPK - Capstone
- CAR - Career Development
- CCD - Doctoral Core
- CIC - Curriculum and Instruction, Core
- CIL - ESL and Bilingual Education
- CIS - Social Studies Education
- COM-Communications
- CPL - Credit for Prior Learning
- CSJ - Criminal & Social Justice
- CSS-Computer-Science-Info-Systems
- CUL - Culinary
- DEE - Disability and Equity in Education
- ECE - Early Childhood Education
- ECO - Economics
- EDL - Educational Leadership
- EDU - Education
- ELE - Elementary Education
- ENG - English
- EPD - Educational Psychology, Doctorate
- EPS - Educational Psychology
- ESL - Eng for Speakers of other Lang
- ESR - Educational Statistics and Research
- FIN - Finance
- FND - Foundations
- GEN - General Education
- HCL - Health Care Leadership
- HED - Higher Education Leadership
- HIS - History
- HOS - Hospitality Management
- HRM - Human Resource Management
- HSC - Human Services Core/Counseling
- HSM - Human Services Multiple Program
- HSS - Human Services Substance Abuse
- INT - Interdisciplinary Studies
- KCC - Kendall College GenEd Courses
- LAA - Art
- LAE - English
- LAM - Mathematics/Quantitative Reasoning
- LAP - Psychology/Behavioral Science
- LAS - Social Science
- LDR - Teacher Leadership
- LIBR - Library
- LSE - Learning Sciences in Education
- LTC - Long-Term Care Administration
- MBA - Master of Business Administration
- MGE - Middle Grades Education
- MGT - Management
- MGTK - Management
- MHA - Master of Health Services Administration
- MHE - Mathematics Education
- MIS - Management Information Systems
- MKT - Marketing
- MLE - Middle Level Education
- MTH - Math
- OBD- Organizational Behavior, Development & Leadership
- PHI - Philosophy
- PJM - Project Management
- PPA - Public Policy and Administration
- PSY - Psychology
- RES - Research Methods
- RLD - Reading and Language, Doctorate
- RLL - Reading and Language, Literacy
- RLR - Reading and Language, Reading
- RLS - Reading and Language, School Library Media
- RLW - Reading and Language, Writing
- SBM - Small Business Management
- SCE - Science Education
- SCI - Science
- SCIK - Science - KC
- SEC - Secondary Education
- SOC - Sociology
- SPE - Special Education
- SPY - School Psychology
- SSE - Social Science Education
- SUS - Sustainability
- TIE - Technology in Education
- TLA - Teaching Learning Assessment
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BPA 215 Chocolates and Confections

Working with chocolate is a critical skill that all pastry professionals must master. This course teaches students how to temper, enrobe, and decorate with various types of chocolate. In this course, students learn a wide variety of confections, including bon bons, gelèes, pralines, and liquid-filled chocolates. Attention to detail is stressed as students strive for consistency and elegance. Prerequisites: BPA 131, BPA 170, or CUL 145

Credits

2