Baking and Pastry Arts (BPA) Courses

BPA1010 Fundamental Skills and Techniques

This course provides students with fundamental cooking and baking techniques, knife skills, piping skills and mixing methods. Emphasis is placed on proper receiving, handling and identification of fruits and other ingredients used in the pastry kitchen.
Offered at Charlotte, Denver, Denver CE, North Miami, Providence, Providence CE
3 Quarter Credit Hours

BPA1015 Classic Pastry

This course is designed to give the student fundamental working knowledge of the traditional methods of producing puff pastry, pâte à choux, creams and custards. This course also includes practical techniques of platter design and presentations. Students plan, organize and set up pastry buffets.
Offered at Charlotte, Denver, Denver CE, North Miami, Providence, Providence CE
3 Quarter Credit Hours

BPA1020 Pies and Tarts

This course is designed to provide students with the knowledge of traditional methods of producing pies and tarts. Emphasis is on the production of basic pie dough, short dough, pâte sablée, and a variety of pie and tart fillings.
Offered at Charlotte, Denver, Denver CE, North Miami, Providence, Providence CE
3 Quarter Credit Hours

BPA1025 Cookies and Petits Fours

This course provides students with a fundamental working knowledge of the traditional methods of producing cookies and petits fours. Fundamentals of production, finishing techniques and platter presentations are introduced.
Offered at Charlotte, Denver, Denver CE, North Miami, Providence, Providence CE
3 Quarter Credit Hours

BPA1030 Hot and Cold Desserts

This course is designed to provide students with skills in the production of churned and still-frozen desserts, composed frozen desserts and the production of hot desserts enhanced by a frozen component.
Offered at Charlotte, Denver, Denver CE, North Miami, Providence, Providence CE
3 Quarter Credit Hours

BPA1035 Chocolates and Confections

This course provides students with the skills and knowledge of chocolate tempering methods. Hand dipped and molded pralines and truffles (candies) are produced utilizing different chocolates, fillings and decorating techniques. Emphasis is placed on the history and manufacturing techniques of the different qualities in chocolate.
Offered at Charlotte, Denver, Denver CE, North Miami, Providence, Providence CE
3 Quarter Credit Hours

BPA1040 Introduction to Cakes

This course provides students with the skills and knowledge of producing cakes, butter creams and icings. Each student is taught proper mixing methods and assembling, icing and finishing techniques of a variety of cakes.
Offered at Charlotte, Denver, Denver CE, North Miami, Providence, Providence CE
3 Quarter Credit Hours

BPA1045 Principles of Artisan Bread Baking

This course provides an introduction to the skills and techniques of artisan bread production. Products covered include commercially yeasted breads, rolls and savory quick breads. Properties and characteristics of ingredients, the baker's percentage system and scaling methods are studied, as well as proper mixing techniques, controlled fermentation, and baking methodology.
Offered at Charlotte, Denver, Denver CE, North Miami, Providence, Providence CE
3 Quarter Credit Hours

BPA1050 Viennoiserie

This course provides students with the knowledge and application of the principles and techniques of viennoiserie production. Yeasted and enriched breads, laminated doughs and quick breads are introduced in this class. Properties and characteristics of ingredients, the baker's percentage system and scaling methods are introduced. Emphasis is placed on mixing techniques, controlled fermentation, hand shaping skills and baking methodology.
Offered at Charlotte, Denver, Denver CE, North Miami, Providence, Providence CE
3 Quarter Credit Hours

BPA1060 How Baking Works

This course introduces how baking works through an understanding of the ingredients used in baking and pastry. Students run experiments in order to learn about ingredients and understand how ingredients change during production and interaction with other ingredients.
Offered at Charlotte, Denver, Denver CE, North Miami, Providence, Providence CE
3 Quarter Credit Hours

BPA2010 Specialty Cakes

Students build on their fundamental skills of icing cakes in creating special occasion cakes. Emphasis is placed on developing skills in making various flowers out of modeling chocolate, marzipan and gum paste. Students are introduced to covering and glazing special occasion cakes with rolled fondant and build their piping skills through intricate patterns and techniques.
Prerequisite(s): BPA1040.
Offered at Charlotte, Denver, Denver CE, North Miami, Providence, Providence CE
3 Quarter Credit Hours

BPA2015 Entremets and Petits Gâteaux

This course provides students with advanced methods of creating entremets and petits gateaux that are contemporary and relevant to industry. Different components and modern finishing techniques are applied in creating molded entremets and petits gateaux.
Prerequisite(s): BPA1010, BPA1030, BPA1035, BPA1040, sophomore status or approval of dean or department chair.
Offered at Charlotte, Denver, Denver CE, North Miami, Providence, Providence CE
3 Quarter Credit Hours

BPA2020 Plated Desserts

This course covers preparation and presentation of individual hot and cold plated desserts, using a variety of traditional and modern plating techniques. Plate design, station organization, à la minute service, flavor, textural components, and portion control are emphasized.
Prerequisite(s): BPA1015, BPA1030.
Offered at Charlotte, Denver, Denver CE, North Miami, Providence, Providence CE
3 Quarter Credit Hours

BPA2025 Advanced Artisan Bread Baking

This course introduces students to the advanced skills and techniques of artisan bread production that includes commercially and naturally leavened breads; decorative breads, crackers and flat breads. Properties and characteristics of grains other than wheat and sustainability are covered. The baker's percentage system, scaling ingredients, mixing techniques, controlled fermentation, hand shaping skills, and baking methodology are reviewed.
Prerequisite(s): BPA1045.
Offered at Charlotte, Denver, Denver CE, North Miami, Providence, Providence CE
3 Quarter Credit Hours

BPA2030 Sugar Artistry

Students are introduced to various sugar artistry techniques, including pastillage, poured, pulled and blown sugar. Emphasis is on the planning and production of individual showpieces using various shaping and molding methods.
Offered at Charlotte, Denver, Denver CE, North Miami, Providence, Providence CE
3 Quarter Credit Hours

BPA3010 Decorative Breads and Advanced Viennoiserie

This course provides students with the skill of designing decorative and artisan bread displays and showpieces for marketing applications. Students research, design and develop a theme-specific showpiece. An additional focus is given to advanced viennoiserie including laminated doughs with sweet and savory applications.
Prerequisite(s): Associate degree in Baking & Pastry Arts, junior status.
Offered at Providence
3 Quarter Credit Hours

BPA3015 Viennoiserie and Naturally Leavened Breads

This course is designed to give students the opportunity to culture their own naturally leavened sourdough starter and use it in a bread of their own creation. The use of whole and specialty grains is covered as well as local and small-scale milling. There is also a focus on viennoiserie where students are challenged to develop their own laminated or enriched baked goods. These focuses are underpinned by the use of the baker's percentage system.
Prerequisite(s): Junior status.
Offered at Providence
3 Quarter Credit Hours

BPA3020 Sensory Analysis in Contemporary Desserts

This course covers the preparation and presentation of contemporary plated desserts using sensory analysis applications to achieve well-rounded flavor and plate profiles. Emphasis is placed on study of the flavor profiles of various regions and countries of the world. The study of dessert wines and food/dessert parings is explored and implemented.
Prerequisite(s): Junior status.
Offered at Providence
3 Quarter Credit Hours

BPA3025 Neo-Classic Desserts

This course covers the preparation and presentation of contemporary desserts, using the foundation of classic desserts and applying modern techniques and interpretations to produce their neo-classic versions. Emphasis is on the skills and techniques of creating and managing a dessert menu.
Prerequisite(s): Junior status.
Offered at Providence
3 Quarter Credit Hours

BPA3030 Advanced Petits Gâteaux

This course focuses on advanced petits gâteaux production, technique, and finishing skills. Emphasis is on developing flavors, textures and decorative components used in the creation of petits gâteaux. Instruction is given on the use of cakes as individual offerings, as well as plated dessert presentations.
Prerequisite(s): Junior status.
Offered at Providence
3 Quarter Credit Hours

BPA3060 Artisan Café

This course allows students to explore various facets of today's sustainable café. Station organization, culinary skills and techniques, and sustainable café management are emphasized. Topics such as farm-to-table cuisine, entrepreneurial sustainability and current industry trends are explored. Students create a variety of baked goods and short-order breakfast and lunch items in their daily production, as well as beverages such as smoothies, cold-pressed juices, coffee and teas. This course culminates in a project that showcases a café concept, menu and operations.
Prerequisite(s): Associate degree in Baking & Pastry Arts.
Offered at Providence
3 Quarter Credit Hours

BPA3070 Ancient Grains & Hearth Breads

This ancient- and whole-grain-based class takes students on a baking journey from seed to loaf. Students have the opportunity to culture their own naturally leavened sourdough starter and use it in a bread of their creation. The history of milling, today's farmer/miller/baker relationships and milling in the bakery are explored. Products include naturally leavened breads, leavened and unleavened whole grain snacks, and traditional baked goods reinterpreted with a whole-grain emphasis.
Prerequisite(s): Associate degree in Baking & Pastry Arts.
Offered at Providence
3 Quarter Credit Hours

BPA3340 Wedding Cake Design

This course focuses on the preparation and presentation of wedding cakes using modern production and decorating techniques. Emphasis is on developing skills in the area of piping and construction using rolled fondant, gum paste, royal icing and various buttercreams.
Prerequisite(s): Associate degree in Baking & Pastry Arts.
Offered at North Miami, Providence
3 Quarter Credit Hours

BPA3350 Artisan Breads

This course covers breakfast pastries and doughs with long fermentation using sour dough starters. Students are asked to create some small decorative amenities using different decorative doughs to enhance buffet and window displays. Emphasis is placed on proper dough fermentation techniques and proper product management.
Prerequisite(s): Associate degree in Baking & Pastry Arts.
Offered at North Miami, Providence
3 Quarter Credit Hours

BPA3360 Chocolate Artistry

In this class students build on the foundation laid in their freshman chocolate and confections course. Emphasis is on the preparation of chocolates and confections using new and more efficient techniques as well as advanced decorating techniques. In addition, students plan, design and prepare a chocolate showpiece and smaller amenities.
Prerequisite(s): Associate degree in Baking & Pastry Arts.
Offered at North Miami, Providence
3 Quarter Credit Hours

BPA4010 Baking and Pastry Buffet Presentation

This course is designed to allow students to work collaboratively to plan and create high-quality baking and pastry buffets. Emphasis is on the principles of development, management and presentation of baking and pastry buffets.
Prerequisite(s): Completion of all junior baking and pastry labs, senior status.
Offered at Providence
3 Quarter Credit Hours

BPA4015 Tiered and Themed Decorated Cakes

This course covers the advanced preparation and decoration of themed and tiered celebration cakes. The use of different icings and decorating mediums such as rolled fondant, gum paste and pastillage are explored and implemented. Students design, construct and decorate advanced celebration and competition cakes. Skills focus on designing structural supports, stacking, covering, cutting and piping. Students learn the importance of managing their time, while producing cakes individually and in teams.
Prerequisite(s): Completion of all junior baking and pastry labs, senior status.
Offered at Providence
3 Quarter Credit Hours

BPA4020 Advanced Wedding Cake Design

This course provides students with advanced knowledge and skills of designing contemporary wedding cakes using modern production and finishing techniques. Emphasis is on developing skills in the area of piping, construction, gum paste and rolled fondant.
Prerequisite(s): Completion of all junior baking and pastry labs, senior status.
Offered at Providence
3 Quarter Credit Hours

BPA4025 Advanced Chocolates and Confections

This course covers the advanced production methods and finishing techniques of praline production. Emphasis is on the manufacturing of chocolate candies and confections using commercial techniques of production and finishing. The planning, designing, preparing and arranging of showpieces and small amenities made from chocolate are also introduced.
Prerequisite(s): Completion of all junior baking and pastry labs, senior status.
Offered at Providence
3 Quarter Credit Hours

BPA4030 Advanced Sugar Artistry

This course covers the advanced production methods and finishing techniques of sugar showpieces. Emphasis is on the planning, designing, preparing and arranging of a showpiece made from poured sugar, pulled sugar, blown sugar and pastillage.
Prerequisite(s): Completion of all junior baking and pastry labs, senior status.
Offered at Providence
3 Quarter Credit Hours