BPA 250 - Dessert/Bread Production

Class: 1 Lab: 8 Clinical: 0 Work: 0 Credit(s): 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)