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Apr 29, 2024
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CFCC 2018-2019 Catalog & Student Handbook [ARCHIVED CATALOG]
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BPA 250 - Dessert/Bread Production Class: 1 Lab: 8 Clinical: 0 Credits: 5
Prerequisites: Take BPA-150 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. (S23072)
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