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BPA 3200: Modern Cakes And Tortes, Wedding Cake Techniques And Design
3.00 Credits
Johnson & Wales University-Providence
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 3200 - Modern Cakes And Tortes, Wedding Cake Techniques And Design
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BPA 3300: frozen desserts
3.00 Credits
Johnson & Wales University-Providence
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-Providence
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 3320: fundamentals of chocolate
3.00 Credits
Johnson & Wales University-Providence
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-Providence
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-Providence
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 3350: artisan breads
3.00 Credits
Johnson & Wales University-Providence
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: A.S. degree in Baking & Pastry Arts. Quarter Credit Hours 3.0
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BPA 3360: chocolate artistry
3.00 Credits
Johnson & Wales University-Providence
In this class students build on the foundation laid in their sophomore chocolate and sugar artistry 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: A.S. degree in Culinary Arts. Quarter Credit Hours 3.0
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BPA 4100: Artisan an d Decorati ve Brea d
3.00 Credits
Johnson & Wales University-Providence
This course covers breakfast pastries and enriched doughs as well as long fermentation in artisan bread techniques. Emphasis is placed on the importance of proper dough handling and consistency of the finished product. Students are asked to create theme-specific three-dimensional showpieces utilizing different decorative doughs. Prerequisite: Junior status. (HO) (PT) Quarter Credit Hours 7.5
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BPA 4199: Advanced Baking And Pastry Carer Cooperative Education
3.00 Credits
Johnson & Wales University-Providence
In this course, experiential learning takes place in diverse industry work settings in the U.S. and abroad. Students apply their theoretical and practical knowledge under the supervision of a qualified pastry professional. Prerequisite: Completion of all junior-level course work, GPA of 3.25 for international co-op. Quarter Credit Hours 13.5
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BPA 4199 - Advanced Baking And Pastry Carer Cooperative Education
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