BKP 141—Baking I 2-4-4
The student learns the fundamentals of quantity baking which involves preparation of yeast rolls, breads, pies, cakes, cookies, tarts and doughnuts. The properties of baking ingredients, use and care of commercial bake shop equipment, and storage and sanitation of baked products are studied. Uniforms, cutlery set and decorative tips required.
BKP 142—Baking II 1-4-3
A second-level course focusing on the study and preparation of advanced breads, pastries, cakes and desserts. Laboratory preparation is coordinated with related studies in the classroom. Uniforms, cutlery set and decorative tips required. Prerequisite: BKP 141
BKP 144—Baking III 1-4-3
Provides the student with experience in the study and preparation of advanced pastries, cakes, pies and tortes. Students are also introduced to Artisian and decorative breads. Emphasis is placed on introducing the student to the most up-to-date products and technologies available. Uniforms, cutlery set and decorative tips required. Prerequisite: BKP 142
BKP 242—Bakery/Deli Merchandising 1-4-3
Techniques Study of baking techniques involving merchandising, salesmanship, product presentation, maintenance of product, product evaluation, labeling requirements and product identification. Uniforms are required.
BKP 243—Healthy Cooking Trends 2-4-4
Allows students to research current nutritional recommendations and produce recipes which reflect sodium reduction, sugar substitution, fat replacement and other nutritional concerns. Nutritional labeling requirements are also investigated. Uniforms, cutlery set and decorative tips required. Prerequisite: BKP 141 or FSM 105
BKP 245—Decorating Techniques 1-4-3
Emphasizes the application of design principles to the art of decorating cakes, petit fours, centerpieces, confectionary and specialty pastry items. Uniforms, cutlery set and decorative tips required.
BKP 247—Specialty/Artistic Techniques 2-4-4
Involves the student in the study and preparation of advanced hot and cold specialty dessert items. Emphasis is placed on both classical and contemporary dishes. Students are also provided with the knowledge and understanding of the utilization of artistic principles to effect chocolate and sugar work for consumption and display. Uniforms, cutlery set and decorative tips required. Prerequisite: BKP 141
BKP 249—Advanced Decorating Techniques 1-4-3
Emphasizes advanced decorating techniques. Design cakes using advanced techniques which are appropriate to the theme, occasion, and level of formality. Utilize principles of sanitation and safety in decorative work and design. Evaluate final products based on artistic design principles, uniformity and neatness. Develop a level of professional proficiency in advanced decorating techniques. Uniforms, cutlery set and decorative tips required. Prerequisite: BKP 245