BKP 112 Intro to Baking Science (1)
This course is the study of ingredient functions, product identification, weights
and measures as they apply to baking. Students learn to identify various types of
flours, leaveners, and pastry ingredients that affect the outcomes of their finished
BKP 119 Intro to Baking & Pastry (3)
This course introduces baking fundamentals and classical baking techniques in a laboratory
BKP 121 Cake Decorate & Finish Tech (3)
This course covers the techniques and assembling used in finishing theme cakes and
international cakes with a variety of mediums used in commercial bakeshops.
BKP 125 Hot and Cold Desserts (3)
This course covers the principles of hot and cold desserts to include bombes, parfaits,
baked Alaska, ice cream, sorbets, sherbets, granitas, hand-stretched strudel, crepes
and soufflÃ©s. Students will prepare desserts with suitable sauces and garnishes.
BKP 181 Candies & Confectionaries (3)
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 patisserie principles.
BKP 182 Artisan Breads (3)
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. Students will make an assortment of international breads
as well as breads for special occasions.
BKP 183 Plated Desserts (3)
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.
BKP 210 Advanced Cakes (3)
This course prepares students for advanced specialty cake production.
BKP 220 Advanced Bakeshop (3)
This course is a study of the preparation of advanced, classical, and international
pastries. Emphasis is placed on producing quality, commercial baked goods.
BKP 222 Chocolate and Sugar (3)
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
BKP 236 Baking & Pastry Capstone (3)
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.