Baking (BKP)
Courses
| BKP 101 | Introduction to Baking | 3 |
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This course introduces the basic techniques of baking of leavened dough and breads.Read More |
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| BKP 102 | Introduction to Pastries | 3 |
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This course introduces the art of classical and modern pastry making, to include mixing methods and finishing techniques.Read More |
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| BKP 105 | Cake Calligraphy | 3 |
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This course develops the hand writing techniques used on cakes and pastries to include lettering, scroll and art designs. Students will use pastry mediums made with icing, piping gel and chocolate.Read More Prerequisites |
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| BKP 109 | Introduction to Cakes and Decorating | 3 |
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This course will introduce the basics of cake baking using several different types of mixing methods, ingredients and decorating techniques.Read More |
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| BKP 113 | Laminated Doughs and Pastries | 3 |
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This course is designed to develop the knowledge, skill and techniques required in the production and presentation of laminated dough and classical French Viennoiserie products such as croissants, Danish, puff pastry, doughnuts and other breakfast sweets.Read More |
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| BKP 181 | Candies and Confectionaries | 3 |
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This course focuses on the elements of making candies and confections. Students will develop a complete understanding of all components of chocolates, sugar, pastillage and marzipan, using basic pâtisserie principles.Read More |
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| BKP 182 | Artisan Breads | 3 |
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This course introduces the fundamental skills, concepts and techniques of artisan bread baking. Use of sponges, wild yeast, bigas and poolish will be incorporated in making authentic rustic bread. An assortment of international breads will be made, as well as breads for special occasions.Read More |
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| BKP 183 | Plated Desserts | 3 |
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This course focuses on the elements of modern dessert production and consumption. It stresses a thorough understanding and creation of all components of plated dessert production, using basic pastry principles.Read More |
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| BKP 185 | Ice Cream and Frozen Desserts | 3 |
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This course develops advanced skills in making ice cream, sorbets, gelato and granita, and the assembly of frozen desserts. Students produce ice cream on a retail level using different types of ice cream machines and flavorings. Students also assemble tortes, bombes and holiday classics that incorporate frozen desserts.Read More |
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| BKP 210 | Advanced Cakes | 3 |
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This course prepares students for advanced specialty cake production.Read More Prerequisites |
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| BKP 222 | Chocolate and Sugar | 3 |
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This course is a study of chocolate artistry and sugar work to include tempering various types of chocolate for modeling and display work, as well as molding, pulling and blowing sugar.Read More Prerequisites |
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| BKP 223 | Wedding Cakes and Decorating Techniques | 3 |
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This course covers the production and assembly of wedding cakes that include artisan decorating techniques and display. Students will learn to use various types of cake materials to include pulled sugar and chocolate work.Read More Prerequisites |
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| BKP 224 | Jams, Jellies, Chutneys and Tarts | 3 |
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This course will focus on the manufacturing, packaging and marketing of various types of jams, jellies and chutneys.Read More |
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| BKP 227 | Specialty Cakes | 3 |
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This course will focus on the formation of creative cakes using carving, decorating and various pastry techniques meant to showcase creative forms of expression. Students will prepare sculpted or designed cakes to include centerpieces, accent pieces and figurines out of multiple mediums of pastryRead More Prerequisites |
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| BKP 236 | Baking and Pastry Capstone | 3 |
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This course includes capstone competencies for baking and pastry students. Students work in a retail bakery producing an assortment of baked goods while managing and selling their products to the public.Read More Prerequisites |