BKP 223 - Bake II

Institution:

Westmoreland County Community College

Subject:

Baking And Pastry

Description:

A continuation of developing baking and pastry skills. Teaches the reasons for preparing various bakery and pastry products to satisfy the clientele. Students practice quantity baking on commercial equipment that is available to produce the best quality end-product. Emphasis is placed on menu planning, standardizing recipes and production. The student is made aware of work simplification, cost control organization and administration. A part of this course is preparing for and operating the Bistro. Uniforms and program tool kit required.

Credits:

4.00

Credit Hours:

Prerequisites:

BKP 141

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.westmoreland.edu

Phone Number:

(724) 925-4000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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