BPA courses
18 courses · Central Piedmont Community College · Fall 2026
- BPA 120 — Petit Fours and Pastries. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.01 section
- BPA 120A — Petit Fours & Pastries Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-3.0. Work-0.01 section
- BPA 130 — European Cakes and Tortes. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.01 section
- BPA 140 — Modern Cakes & Entremets. 4.0 Credits. Class-1.0. Clinical-0.0. Lab-6.0. Work-0.01 section
- BPA 142 — Culinary Fundamentals. 4.0 Credits. Class-1.0. Clinical-0.0. Lab-6.0. Work-0.01 section
- BPA 150 — Artisan & Specialty Bread. 4.0 Credits. Class-1.0. Clinical-0.0. Lab-6.0. Work-0.01 section
- BPA 165 — Hot and Cold Desserts. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.01 section
- BPA 170 — Cold Desserts & Components. 4.0 Credits. Class-1.0. Clinical-0.0. Lab-6.0. Work-0.01 section
- BPA 210 — Cake Design and Decorating. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.01 section
- BPA 210A — Cake Design & Decorating Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-3.0. Work-0.01 section
- BPA 230 — Chocolate Artistry. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.01 section
- BPA 230A — Chocolate Artistry Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-2.0. Work-0.01 section
- BPA 240 — Plated Desserts. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.01 section
- BPA 245 — Plated Dessert Development. 4.0 Credits. Class-1.0. Clinical-0.0. Lab-6.0. Work-0.01 section
- BPA 250 — Dessert and Bread Production. 5.0 Credits. Class-1.0. Clinical-0.0. Lab-8.0. Work-0.01 section
- BPA 255 — Chocolates & Confections. 4.0 Credits. Class-1.0. Clinical-0.0. Lab-6.0. Work-0.01 section
- BPA 260 — Pastry and Baking Marketing. 3.0 Credits. Class-2.0. Clinical-0.0. Lab-2.0. Work-0.01 section
- BPA 260A — Pastry & Baking Marketing Lab. 2.0 Credits. Class-0.0. Clinical-0.0. Lab-4.0. Work-0.01 section
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