BPA 201 — C hocolate and Confections II
Minimum Credit Hours required for degree: 64 Notes: (a) Th e time element for these courses will vary according to functions and assignments required to cover the projects involving actual conditions of preparation, cooking, and service of a complete menu. The course outlines will be flexible to meet the successful fulfillment of projects. (b) S tudents in the General Program who participate in the Disney Internship in the fall semester will take a 9-credit Co-op as a course equivalent for HOT 255 Garde Manger, HOT 257 Classical Cuisine I and HOT 259 Regional American Baking & Pastry. The Disney Co- op will fulfill 9 credits. (c) S tudents in the Baking Concentration who participate in the Disney Internship in the fall semester will take a 9-credit Co-op as a course equivalent for HOT 255 Garde Manger, HOT 257 Classical Cuisine I and HOT 259 Regional American Baking & Pastry. (d) S tudents in the General Program who participate in the Disney Internship in the spring semester will take a 9-credit Co-op as a course equivalent for HOT 258 Classical Cuisine II, HOT 260 International Baking & Pastry and their choice of either HOT 256 Advanced Garde Manger & Meat Cutting, HOT 268 Modern Culinary Trends & Techniques or HOT 269 Culinary Competition. (e) S tudents in the Baking Concentration who participate in the Disney Internship in the spring semester will take a 9-credit Co-op as a course equivalent for HOT 258 Classical Cuisine II, HOT 260 International Baking & Pastry and HOT 22