BPA - Baking and Pastry

This course builds the foundation for subsequent baking and pastry courses. Students gain an understanding of the science and method behind baking and apply this knowledge in a hands-on setting. Different mixing, shaoingm and baking techniques are explored in a fully equipped professional bakeshop. Fundamental culinary principles including teamwork, professionalism, timing, and organization, and safety and sanitation are emphasized.

This course provides a comprehensive introduction into many of the basic skills and competencies needed in the field of baking and pastry. In this class, students learn baker’s math skills and gain familiarity with professional baking and pastry equipment. This class also covers baking and pastry product identification. During this class, students gain an appreciation for the many different career paths within baking and pastry and are exposed to food pathways. 2 quarter hours

This course provides a culinary backdrop for those interested pursuing baking and pastry careers. Students are introduced to cooking terminology and equipment and learn how the culinary side of an organzation functions. Armed with basic skills and knowledge, students are able to work and communicate in full-service kitchens.

This course introduces students to the artistic principles that guide pastry chefs as they decorate different plated desserts. Students will apply their knowledge of patries but in the context of bulk production. Students learn color theory, plating principles, still-frozen desserts, and a variety of decrating techniques in the context of plated desserts. Prerequisite: BPA 144

Foundational to every pastry chef is the ability to create beautiful cakes. This course focuses on the core techniques needed to create structurally sound and attractive cakes. During this course, students will learn primary cake decorating skills such as fancy borders and piped flowers. Prerequisite: BPA 144 2 quarter hours

This course builds off of the content of BPA 100 Introduction to Baking. Students expand their previously learned skills to include techniques for making: tarts, tortes, cakes, custards, cream, ice creams, sorbet, and more. Classical desserts are also covered in this class. Prerequisite: Firt block comprehensive exams (BPA 090 and BPA 091). 4 quarter hours

This course continues the baking and pastry techniques learned in BPA 100, BPA 130, and BPA 144. Students expand on basic preparations and gain an introduction to some advanced baking and pastry techniques to prepare them for internship. Students create a variety of petit fours as they work toward a final sweet table. Students will also integrate learning from cost control to price their final sweet assignment.

This course underscores the methods and creativity required to prepare both classic and contempary pastries needed for early morning sales. Topics covered include: chemical leavening agents, laminated doughs, and the special handling requirements for enriched products. The skills required to mix, bake, assemble, and finish the end product are stressed. Prerequisite:BPA 170

This class explores the use of sugar as a decorative medium. Methods for pulling, pouring, blowing, and molding sugar are taught and practiced. Students also learn to make sugar confections such as lollipops, taffy, and hard candy using the similar methods. These techniques are brought together in a final projectin which students create colorful, decorative, showpieces to display the confections. Prerequisite: BPA 170 and internship (BPA 211 and BPA 212). 2 quarter hours

All professional pastry chefs need to be able to produce high quality plated desserts. This class focuses on complex classical and modern plated desserts. Students gain experience with both hot and cold desserts and novel decorating techniques. Students also learn how to set up or "mise en place" a pastry station in a kitchen to prepare desserts to order. Students focus on identifying and pairing contemporary flavor combinations. Prerequisite: BPA 170, BPA 203, BPA 215, and BPA 241. 4 quarter hours

This course enables students to challenge, test, and hone the knowledge and skills they have acquired and developed in the kitchen and classroom. Through this experience, students build subject matter expertise while continuing to develop the values, attitudes, and behaviors that will make them successful in the workplace. Each student must complete this 400-hour supervised internship at an approved site and maintain a 3 to 5 average on supervisor evaluations, and submit a portfolio, written reports, and a business analysis paper. Prerequisites: CUL 126 or CUL 026, BPA 170, CUL 110, and third block comprehensive exams (BPA 092 and BPA 093). 6 quarter hours

This course is taken with BPA 211. It enables students to challenge, test, and hone the knowledge and skills they have acquired and developed in the kitchen and classroom. Through this experience students build subject matter expertise while continuing to develop the values, attitudes, and behaviorss that will make them successful in the workplace. Each student must complete this 400-hour supervised internship at an approved internship site and maintain a 3-5 average score on supervisor evaluations, produce and submit written reports, a business analysis paper, and an internship portfolio. Prerequisites: CUL 126 or CUL 026, BPA 170, CUL 110, and third block comprehensive exams (BPA 092 and BPA 093).

This course provides students the opportunity the first internship for another 400 hours to gain additional knowledge and deepen their internship experience. Credit is awarded on a pass-fail basis for full-time employment, amounting to an additional 400 hours over a three-month period. Each student must complete this 400-hour supervised internship site and maintain a 3 of 5 average score on supervisor evaluations produce and submit written reports, a business analysis paper, and an internship portfolio. Enrollment in this course requires prior approval from the college's Career Services Department and must be completed the quarter immediately following BPA 211. Prerequisite: BPA 211

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

This course stresses advanced cake decorating techniques. Students learn the art of working with fondant, icings, and gum paste to craft celebratory wedding displays. After conceiving a unique design, students bring their art to life, creating a wedding showpiece for display. Prerequisites: BPA 131, BPA 170, or CUL 145

One of the most important trends in baking is the rise of artisan breads of great individuality and distinction. This course explores interpretations of bread from around the world, with an emphasis on breads influenced by Western tradition. During this course, students learn how to manipulate fermentation to highlight the quality of the alternative mixing techniques, and explore different shaping and baking techniques. Prerequisite: BPA 180 or CUL 145

In this course, students are responsible for producing a variety of artisan breads, quickbreads, and seasonal specialties for the Dining Room. Additionally, students make rolls for the soup stations in the cafe`. Students also produce an assortment of chocolates and confections and learn to package them appropriately. Prerequisites: BPA 203, BPA 204, BPA 208, and BPA 240

Increasinlgy, professional bakers and pastry chefs are called upon to produce baked goods to conform to special dietary restrictionss. Students adapt formulas according to specific dietary requirements such as low cholesterol, low fat, gluten allergies, reduced carbohydrates, lactose intolerance, and sugar free. Prerequisites: SCI 123 and BPA 144

Front-ofohouse service is an essential part of the foodservice industry. In this practical course, students learn all aspects of serving the dining public in Kendall's fine Dining Room. Prerequisite: BPA internship (BPA 211 and BPA 212)