Introduction to Baking and Pastry (BPA 120)

This course presents the basic principles of baking for foodservice establishments. This is a foundations course which includes terms, equipment and an introduction to the basic mechanics of the pastry kitchen. Topics covered include the identification, production, and evaluation of quick breads, cookies, macarons, meringues, pate a choux, pastry cream and pies. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.


The following courses must be taken prior to this course
CUL 120 - Introduction to Culinary Techniques
Term Location Sections Available
2023 Spring Semester - 7 Week Sections - Second Group
Blue Bell