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BPA 1010 Fundamental Skills and Techniques

  • Average Course Rating (from 7 Students)

    4.1/5
    Overall Rating Breakdown
    • 7 Advice
    • 5
      43%
    • 4
      29%
    • 3
      29%
    • 2
      0%
    • 1
      0%
  • Course Difficulty Rating

    • Easy 29%

    • Medium 57%

    • Hard 14%

  • Top Course Tags

    Participation Counts

    Great Intro to the Subject

    Math-heavy

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    • Profile picture
    Jul 26, 2017
    | Would highly recommend.

    Pretty easy, overall.

    Course Overview:

    The class overall was fairly easy. It is mainly review for people with past culinary experience.

    Course highlights:

    The main things done in this class are knife cuts, and cooking techniques such as deep-frying and sauteing.

    Hours per week:

    6-8 hours

    Advice for students:

    Most of what you need to know for the class is in the packets, so make sure you study the packets.

    • Summer 2017
    • Chef Brener
    • Yes
    • Great Intro to the Subject Many Small Assignments Participation Counts
    • Profile picture
    Mar 27, 2017
    | Would recommend.

    Not too easy. Not too difficult.

    Course Overview:

    Knife Skills are probably one of the most important things you will learn, and its in this class that you learn them.

    Course highlights:

    Learning how to make carrot cake, which is one of my favorite cakes, but i had never made it before. So that was pretty fun to learn

    Hours per week:

    12+ hours

    Advice for students:

    Pay attention! Dont get distracted when you're working. Especially when your doing your knife cuts. its very easy to just slip and cut yourself pretty badly.

    • Fall 2016
    • Chef Batten
    • Yes
    • A Few Big Assignments Participation Counts Great Discussions
    • Profile picture
    Dec 12, 2016
    | Would highly recommend.

    Not too easy. Not too difficult.

    Course Overview:

    By taking this course, it helped me get integrated into the baking and pastry world. It also helped me learn basic skills and techniques that I have built upon throughout every class that I have taken since then.

    Course highlights:

    Some of the highlights of this course included poaching pears, leaning how to make pastry cream, and the carrot cake we made in class. I learned numerous things in this class for example, knife cuts, basic formulas, math conversions, and much more. All of which I have built upon.

    Hours per week:

    12+ hours

    Advice for students:

    I would advise students whom plan on taking this course to study, and pay close attention during demos. Most chefs are pretty lenient during the learning stage, but once you pass that they will expect you to be able to replicate that same product on your own, and taking notes during demos will help you. Taking notes during the demos will also give you something to look back on if you have a question about that particular product.

    • Fall 2016
    • Chef Ellsworth
    • Yes
    • Math-heavy Great Intro to the Subject Always Do the Reading

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