BPA 142 — Culinary Fundamentals. 4.0 Credits. Class-1.0. Clinical-0.0. Lab-6.0. Work-0.0

This course provides and overview of culinary techniques that may be employed in a bakery or cafe. Emphasis is placed on fundamentals such as mise en place, knife skills, protein preparation, produce preparation, stocks and sauces. Upon completion, students should be able to prepare a variety of soups, sandwiches, and salads.