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, Souffl茅s, 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.
Prerequisites
| The following courses must be taken prior to this course |
|---|
| BPA 120 - Introduction to Baking & Pastry with a minimum grade of C |
Sections
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deadlines
| Term | Location | Sections |
|---|---|---|
|
2025 Spring Semester - 15 Week Sections
|
Blue Bell
|