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BPA 2200: Chocolate And Sugar Artistry And Showpieces
3.00 Credits
Johnson & Wales University-North Miami
During this course, students practice, using several methods, the proper chocolate tempering procedure. Hand-dipped and molded chocolate candies (pralines) are produced, utilizing a variety of different chocolates, fillings, manufacturing and decorating techniques. Students design and create centerpieces and showpieces using mediums such as chocolate, pastillage, royal icing, and poured and pulled sugar. Prerequisite: Sophomore status. (HO) Quarter Credit Hours 7.5
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BPA 2366: Pastry Arts Internship
3.00 Credits
Johnson & Wales University-North Miami
The Baking & Pastry Arts Internship provides students with the opportunity to prepare baked items and other desserts and pastries in large quantities. Upon completion of this course, students have a better understanding of commercial operations. Prerequisite: Completion of all freshman-level course work. Quarter Credit Hours 13.5
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BPA 2396: Pastry Arts Cooperati ve Education
3.00 Credits
Johnson & Wales University-North Miami
In this course, experiential learning takes place in diverse industry work settings. Selected students are exposed to various pastry arts kitchen rotations. Upon completion, the student has a better understanding of the demands and expectations of the food service industry. Academic credit is awarded for this hands-on experience. Prerequisite: Completion of all freshmanlevel course work. Quarter Credit Hours 13.5
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BPA 3100: Contemporary Plated Deserts
3.00 Credits
Johnson & Wales University-North Miami
Daily course activities focus on the preparation and presentation of advanced American regional and international desserts. The history and origin of American and international desserts are discussed and contemporary versions of traditional desserts are produced. Advanced techniques of flavor development are emphasized. Dessert menu development and writing are introduced and implemented. Prerequisite: Junior status. (HO) (PT) Quarter Credit Hours 7.5
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BPA 3200: Modern Cakes And Tortes
3.00 Credits
Johnson & Wales University-North Miami
WEDDING CAKE TECHNIQUES AND DESIGN Daily course activities focus on the preparation and presentation of advanced cakes, tortes and wedding cakes using modern production techniques and systems. Emphasis is on developing skills in the area of piping and construction, using gum paste, rolled fondant, modeling chocolate and various icings. Prerequisite: Senior status. (HO) (PT) Quarter Credit Hours 7.5
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BPA 3300: frozen desserts
3.00 Credits
Johnson & Wales University-North Miami
This course covers the techniques used for making frozen desserts. Both the science and the practical application of frozen desserts are demonstrated and practiced. Students master the techniques necessary to produce frozen desserts for application in plated desserts, entremets and bombs. Prerequisite: CUL2255. (PT) Quarter Credit Hours 3.0
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BPA 3310: introduction to artisan breads
3.00 Credits
Johnson & Wales University-North Miami
This course covers breakfast pastries and doughs with long fermentation using sourdough starters. Students create some small decorative amenities using different decorative doughs to enhance buffet and window displays. Emphasis is on proper dough fermentation techniques and proper product management. Prerequisite: A.S. degree in Culinary Arts. Quarter Credit Hours 3.0
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BPA 3310 - introduction to artisan breads
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BPA 3320: fundamentals of chocolate
3.00 Credits
Johnson & Wales University-North Miami
This course focuses on the principles and techniques of chocolate tempering and preparing chocolate pralines, utilizing a variety of different chocolates, fillings, and decorating techniques. Students design and create basic showpieces and amenities using chocolate and various decorating techniques. Prerequisite: A.S. degree in Culinary Arts. Quarter Credit Hours 3.0
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BPA 3330: buffet showpiece design
3.00 Credits
Johnson & Wales University-North Miami
This course focuses on the principles of design concepts to produce culinary and pastry buffet showpieces. Emphasis is on the planning, designing, and preparation of showpieces using various sweet and savory mediums such as salt dough, dead dough, pastillage and sugar. Quarter Credit Hours 3.0
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BPA 3340: wedding cake design
3.00 Credits
Johnson & Wales University-North Miami
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: A.S. degree in Culinary Arts. Quarter Credit Hours 3.0
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BPA 3340 - wedding cake design
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