Baking and Pastry (BAP)

BAP 101. Introduction to Baking Theory. 3 Credit Hours.

This course introduces the principles of food science and nutrition as they apply to baking and pastry arts. The Scientific Method is used to explore pastry ingredients and their function in product preparation and storage. Emphasis will be placed on formulation, ingredients, and sensory evaluations.
Prerequisites: CUL 101 and Reading Proficiency.

BAP 105. Breads, Rolls, and Bakeries. 3 Credit Hours.

This course introduces the techniques in preparation of assorted breads quick breads, yeast-raised, laminated, and enriched doughs for the bakeshop as well as cookies, pies, and basic bakery staples. The use of baking equipment, scaling and shaping techniques, inventory control, baker's mathematics, and sanitation are covered.
Prerequisites: BAP 101 with a minimum grade of "C" and Reading Proficiency.

BAP 110. Production Pastry Techniques. 3 Credit Hours.

This course is designed to give the student working knowledge of traditional and contemporary methods of producing puff pastry, pate a choux, creams, custards, tarts, and mousses. Fundamentals of production and finishing techniques are introduced.
Prerequisites: BAP 105 with a minimum grade of "C" and Reading Proficiency.

BAP 115. Cake Production and Decoration. 3 Credit Hours.

This course is designed to expose students to the proper procedures for producing traditional and contemporary cakes. Emphasis will be placed on mixing methods of batters, fillings, and icings. Skills taught include cake decoration, piping techniques, writing with chocolate, and proper use of a pastry bag.
Prerequisites: BAP 110 with a minimum grade of "C" and Reading Proficiency.

BAP 150. Bakeshop Basics for Culinarians. 3 Credit Hours.

This course is an introduction to the fundamentals of baking and pastry utilized in the culinary industry. Students will learn the theories of baking science, mathematics, and production techniques, along with the principles and procedures for producing basic breads, custards, mousses, pastries, and bakeries.
Prerequisites: CUL 101, HRM 134 and Reading Proficiency.

BAP 201. Artisan and Decorative Bread. 2 Credit Hours.

This course will cover various styles of producing artisan and decorative bread. Instruction will include techniques of production utilizing various processes of fermentation. Elements of showpieces and decorative breads will be produced in class yielding attractive displays. Fundamentals of Baking Mathematics will play a key role in everyday production activities.
Prerequisites: BAP 115 with a minimum grade of "C" and Reading Proficiency.

BAP 205. Ice Cream and Frozen Desserts. 2 Credit Hours.

This course introduces the multiple production techniques of frozen desserts. Students will be taught the fundamentals of balancing formulations, controlling texture, and developing flavor profiles, with an emphasis on the creation of classical and modern frozen desserts. Consumer marketing and evaluation will also occur during this class.
Prerequisites: BAP 201 with a minimum grade of "C" and Reading Proficiency.

BAP 210. Chocolate Candies and Showpieces. 2 Credit Hours.

During this course, students will learn and utilize proper tempering techniques of chocolate. Hand-dipped and molded candies will be produced utilizing various methods. Variations of chocolates, fillings, manufacturing techniques, and decorations will be utilized in daily activities. Cocoa-based coloring and texturing mediums will be introduced and used to produce showpieces.
Prerequisites: BAP 205 with a minimum grade of "C" and Reading Proficiency.

BAP 215. Plated Desserts. 2 Credit Hours.

This course focuses on the preparation and presentation of plated desserts. Contemporary versions of traditional desserts will be created utilizing several styles of plate presentation. Advanced flavor development and menu planning will be introduced. Students will simulate a la carte restaurant plating techniques to present finished desserts.
Prerequisites: BAP 210 with a minimum grade of "C" and Reading Proficiency.

BAP 220. Sugar Candies and Showpieces. 2 Credit Hours.

This course introduces students to the process of artistic design, drawing, and creation of two- and three-dimensional centerpieces utilizing sugar and pastillage. Students will also produce sugar-based candies utilizing various production methods.
Prerequisites: BAP 215 with a minimum grade of "C" and Reading Proficiency.

BAP 260. Baking and Pastry Arts Capstone. 3 Credit Hours.

This culminating course focuses on the synthesis and application of the knowledge and skills necessary to successfully obtain the Certified Pastry Culinarian certification through the American Culinary Federation. Coursework will include written and practical baking assessments in preparation for this industry-recognized examination.
Prerequisites: BAP 220 with a minimum grade of "C", CUL 150, HRM 112, HRM 128, HRM 134, HRM 146, HRM 201, HRM 205 and Reading Proficiency.