Course Search Results

• BKP 181: Candies and Confectionaries

  3.00 Credits

  Trident Technical College

  
  2-3-3 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

  Trident Technical College

  
  2-3-3 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

  Trident Technical College

  
  2-3-3 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 185: Ice Cream and Frozen Desserts

  3.00 Credits

  Trident Technical College

  
  1-6-3 This course develops advanced skills in making ice cream, sorbets, gelato and granita and the assembly of frozen desserts. Students will produce ice cream on a retail level using different types of ice cream machines and flavorings. Students will also assemble tortes, bombes and holiday classics that incorporate frozen desserts.
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• BKP 210: Advanced Cakes

  3.00 Credits

  Trident Technical College

  
  2-3-3 This course prepares students for advanced specialty cake production.
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• BKP 216: International Desserts

  3.00 Credits

  Trident Technical College

  
  2-3-3 This course introduces the principles and foundations of international pastries to include traditional and modern preparations.
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• BKP 222: Chocolate and Sugar

  3.00 Credits

  Trident Technical College

  
  2-3-3 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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• BKP 223: Wedding Cakes and Decorating Techniques

  3.00 Credits

  Trident Technical College

  
  2-3-3 This course covers the production and assembly of wedding cakes that include artisan decorating techniques and display. Students will learn to use various types of cake materials to include pulled sugar and chocolate work.
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• BKP 224: Jams, Jellies, Chutneys and Tarts

  3.00 Credits

  Trident Technical College

  
  2-3-3 This course will focus on the manufacturing, packaging and marketing of various types of jams, jellies and chutneys.
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• BKP 227: Specialty Cakes

  3.00 Credits

  Trident Technical College

  
  2-3-3 This course will focus on the formation of creative cakes using carving, decorating and various pastry techniques meant to showcase creative forms of expression. Sculpted or designed cakes to include centerpieces, accent pieces and figurines out of multiple mediums of pastry are prepared.
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