BPA - Baking and Pastry Arts

This course introduces the students to the methodology for creating basic baked goods. Students will learn food science as it applies to baking procedures, mixing procedures, and ingredient functionality. Upon successful course completion, students will be able to demonstrate how to prepare a variety of baked products using various mixing methods and baking techniques.

This course introduces the student to basic cake and tart production methodology. Students will learn the basic procedures for making high quality cakes and tarts, as well as basic piping techniques. The students will practice various mixing methods, torting, icing, basic piping designs, and tart assembly. Upon successful course completion, students will be able to demonstrate the assembly of basic layered cakes and tarts.

This course provides students with the methodology used to prepare Artisan Breads, sweet dough and puff pastry. Students will create breads using various fermentation techniques and breakfast pastries using lamination and manual shaping. Further exploration of Baker’s Math will be used to convert formulae. Upon successful course completion, students will be able to demonstrate their ability to produce a variety of Artisan Breads and Viennoiserie baked goods.

This course introduces students to the skills, techniques and procedures used in chocolate and confectionery artistry. Students will produce a variety of showpieces utilizing sugar, chocolate, and pastillage, temper chocolate to create en-robed and molded confections and produce a variety of traditional candies. Upon successful course completion, students will demonstrate learned techniques by creating a showpiece for display.

This course introduces students to the preparation of advanced layer cakes and multi-layered entremets using advanced piping skills and other finishing techniques. Students will explore techniques used for assembling and transporting multi-layer tiered cakes and other delicate desserts. Elaborate plating designs and techniques will be discussed and executed. Upon successful course completion, students will be able to demonstrate learned techniques to prepare a special occasion multi-layer cake.

This course provides students an overview of basic nutrition and how to provide consumers with various diet conditions nutritionally sound baked products using alternative baking ingredients and techniques. Students will bake and finish products to accommodate gluten free, diabetic, vegan, and allergy related conditions. The course will explore the use of alternative grains, sweeteners, and binders. Upon successful course completion, students will be able to demonstrate how to develop and execute recipes designed to meet the needs of customers with specialty diets.

This course provides students with the methodologies and techniques needed to produce various types of petit fours, custards, crèmes and frozen desserts (glaciers). Techniques of platter and buffet service will be discussed and practiced. Students will assemble a variety of petit fours, custards, ice creams and other frozen desserts and will practice and demonstrate advanced piping designs and techniques. Upon successful course completion, students will be able to demonstrate various presentation techniques suitable for different types of service environments.

This course provides students with the opportunity to revisit the methodologies, skills, techniques and procedures that they learned and demonstrated throughout the Baking and Pastry program. Throughout the course the students will produce a variety of plated desserts as used for dining service, write dessert menus and produce quality dessert buffets. Upon successful course completion, students will be able to demonstrate the ability to set up, produce and serve a professional quality baking and pastry buffet and a la carte items.