Advanced Baking & Pastry (BPA 220)

This course provides an introduction to advanced baking & pastry techniques and builds upon basic baking techniques from Intro to Baking & Pastry. Topics covered include Custards, Mousse, Bavarian Cream, Ice Cream & Sorbet, Soufflés, Petit Four Glace, and Puff Pastry. 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.

Prerequisites

The following courses must be taken prior to this course
BPA 120 - Introduction to Baking & Pastry
Term Location Sections Available
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