BAP courses
12 courses · Saint Louis Community College · Fall 2026
- BAP 101 — Introduction to Baking Theory1 section
- BAP 105 — Breads, Rolls, and Bakeries1 section
- BAP 110 — Production Pastry Techniques1 section
- BAP 115 — Cake Production and Decoration1 section
- BAP 150 — Bakeshop Basics for Culinarians1 section
- BAP 160 — Artistic Concepts in Pastry1 section
- BAP 201 — Artisan and Decorative Bread1 section
- BAP 205 — Ice Cream and Frozen Desserts1 section
- BAP 210 — Chocolate Candies and Showpieces1 section
- BAP 215 — Plated Desserts1 section
- BAP 220 — Sugar Candies and Showpieces1 section
- BAP 260 — Baking and Pastry Arts Capstone1 section
Spot missing or incorrect course data?