Course Search Results

• BIO 225: Microbiology

  4.00 Credits

  Horry-Georgetown Technical College

  
  This is a detailed study of microbiology as it relates to infection and the disease processes of the body. Topics include immunity epidemiology medically important microorganisms and diagnostic procedures for identification. This course is transferable to public senior institutions as part of the South Carolina Commission on Higher Education Statewide Articulation Agreement.
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• BKP 112: Intro to Baking Science

  1.00 Credits

  Horry-Georgetown Technical College

  
  This course is the study of ingredient functions product identification weights and measures as they apply to baking. Students learn to identify various types of flours leaveners and pastry ingredients that affect the outcomes of their finished baked goods.
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• BKP 119: Introduction to Baking and Pastry

  3.00 Credits

  Horry-Georgetown Technical College

  
  This course introduces baking fundamentals and classical baking techniques in a laboratory setting.
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• BKP 121: Cake Decorating & Finishing Techniques

  3.00 Credits

  Horry-Georgetown Technical College

  
  This course covers the techniques and assembling used in finishing theme cakes and international cakes with a variety of mediums used in commercial bakeshops.
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• BKP 125: Hot and Cold Desserts

  3.00 Credits

  Horry-Georgetown Technical College

  
  This course covers the principles of hot and cold desserts to include bombes parfaits baked Alaska ice cream sorbets sherbets granitas hand-stretched strudel crepes and souffl's. Students will prepare desserts with suitable sauces and garnishes.
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• BKP 181: Candy and Confections

  3.00 Credits

  Horry-Georgetown Technical College

  
  This course focuses on the elements of making candies and confections. Students will develop a complete understanding of all components of chocolates sugar pastillage and marzipan using basic patisserie principles.
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• BKP 182: Artisan Breads

  3.00 Credits

  Horry-Georgetown Technical College

  
  This course introduces the fundamental skills concepts and techniques of artisan bread baking. Use of sponges wild yeast bigas and poolish will be incorporated in making authentic rustic bread. Students will make an assortment of international breads as well as breads for special occasions.
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• BKP 183: Plated Desserts

  3.00 Credits

  Horry-Georgetown Technical College

  
  This course focuses on the elements of modern dessert production and consumption. It stresses a thorough understanding and creation of all components of plated dessert production using basic pastry principles.
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• BKP 210: Advanced Cakes

  3.00 Credits

  Horry-Georgetown Technical College

  
  This course prepares students for advanced specialty cake production.
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• BKP 222: Chocolate and Sugar

  3.00 Credits

  Horry-Georgetown Technical College

  
  This course is a study of chocolate artistry and sugar work to include tempering various types of chocolate for modeling and display work as well as molding pulling and blowing sugar.
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