100

This course explores both the science and craft of baking, in which students develop their skills in the craft of baking: through formulation, mixing, shaping and finishing of classic pastries and breads. Theory and practice are emphasized in this foundational hands-on course. The unique interaction of ingredients and formulation is learned with an understanding of baker's math. *All culinary and baking/pastry lab courses require a C or better for a passing grade.

This course provides the qualities knowledge and techniques which shape baking and pastry as a science are learned in this course, through ingredient functions and their interaction, baker's math, technical processes, and problem-solving of recipes. Pre-requisite(s): None. Co-requisite(s): None. 1 quarter hour

This course provides the baking and pastry student with h the fundamental techniques for a successful career in the pastry arts. Theory and practice are emphasized in this hands-on course—students explore both the science and craft of baking. Students develop their skills in baking as a craft through formulation, mixing, shaping and finishing of classic pastries and breads. Theory—the unique interaction of baking ingredients and formulation, is learned through an understanding of baker’s math and ingredient functions. Students learn to work successfully with professional tools and equipment. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): None. Co-requisite(s): None. 4 quarter hours

This course is a foundational course designed to launch culinary careers by introducing and immersing students into the world of the commercial kitchen. Topics include: standards of professionalism, knife skills, culinary terminology, and basic food science principles. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

Menus for all kinds of bakeries and pastry shops – patisseries, bread boulangeries, plated dessert restaurants, and specialty shops – require specialized techniques and skills for their execution. Students will learn the different branches of pastry as they developed from the five fundamental ingredients of baking – flour, butter/fat, sugar, eggs and dairy – and how each ingredient evolved into the types of baked goods and sweets which we see on modern-day menus. Foundational techniques for working with, as well as the unique properties of, each ingredient are taught. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): KBPA 105, KCUL115 Co-requisite(s): None. 5 Credit Hours

This course develops student’s hands-on skills and artistry create desserts, pastries, entremets, plated desserts, mousses, custards, and petit fours. The full repertoire of a professional pastry chef will be learned. Precision techniques such as finishing, piping, plating, and garnishing are emphasized.

*All culinary and baking/pastry lab courses require a C or better for a passing grade Pre-requisite(s): KBPA 120, KCUL125 Co-requisite(s): None. 5 Credit Hours

In this course, students will develop a working knowledge of the production of classic and contemporary breakfast breads and pastries. Students will produce a variety of traditional breakfast items including bagels, scones, quick breads and crepes. In addition, students will learn how to produce laminated and non-laminated Viennoiserie and enriched doughs including croissants, Danish and brioche. The equipment, techniques and methods required to mix, bake, assemble and finish the end products to a professional standard are covered. Pre-requisite(s): KBPA 105. Co-requisite(s): None. 3 quarter hours

This course teaches students how to temper, enrobe and decorate using varying types of chocolate. Students will learn sugar cookery techniques employed in popular candy making and produce a wide variety of chocolate and sugar confections, including: bonbons, pralines, fudge, caramels, nougats, and gelled candies. *All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): KBPA105 Co-requisite(s): None 3 Credit Hours

This course introduces students to a variety of cakes, including celebration cakes utilizing mixing methods for all types of cakes as the building blocks of this course. Students also learn decorative piping, inscriptions, border work, color design, floral arrangement and royal icing ornamentation to create contemporary celebration cakes. *All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): KBPA 105. Co-requisite(s): None. 3 Credit Hours

This course provides students with a survey of those issues entrepreneurs typically face in starting, managing, and growing a small business. Students will survey legal, financial, operational, resource management and marketing issues, among other things. This course also addresses general national and local trends with Start Up businesses and established small businesses ventures. Pre-requisite(s): None. Co-requisite(s): None. 2 Credit Hours

This course stresses advanced cake decorating and sugar artistry. Students learn highly skilled cake decorating techniques of fondant, icings, and gum paste, they bring their art to life-creating a sophisticated wedding cake for custom design. The second half of the course explores the use of sugar as a decorative medium. Methods for casting, pulling, blowing, and molding sugar are taught and practiced. These techniques are brought together into a final colorful and imaginative showpiece to demonstrate their applied proficiency. *All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): KBPA105, KBPA142 Co-requisite(s): None. 3 Credit Hours

This course is an immersive grain-to-loaf workshop of wholegrain and healthy breads. Through baker’s math, formulation, and the study of fermentation, the skills of bread-baking across cultures and eras are brought into living practice. Students gain proficiency in building and maintaining sourdough cultures and use of fermentation to enhance specialty flours and grains. *All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): KBPA 105. Co-requisite(s): None. 3 Credit Hours

This course enables students to challenge, test and hone the knowledge and skills they have acquired and developed throughout the program. Through this experience, students build subject matter expertise while continuing to develop values, attitudes and behaviors that will make them successful in the workplace. Each student must complete 300 hour supervised internship at an approved internship site and maintain 3 out of 5 average score on supervisor evaluations. Students enrolled in an internship course will be asked to work 30 hours a week to meet internship requirements in an approved site. Students enrolling in 20 hours of work or less per week on internship, must enroll in additional courses to meet full time status. Students enrolling in additional courses are approved to take online courses concurrently with their internship course to meet 12 total quarter hour credits. Students enrolled in more than 12 total quarter hours concurrently in an internship term must receive Dean approval. Pre-requisite(s): CUL 110, KCUL 155, and KCUL 165. Co-requisite(s): None. 6 Credit Hours