JWU Course Reviews
Johnson and Wales University
| Code | Name | Overall | Easiness | Interest | Usefulness | Reviewssorted descending |
|---|---|---|---|---|---|---|
| BPA 3010 | Decorative Breads and Advanced Viennoiserie | 0 | 0 | 0 | 0 | 0 |
| BPA 1020 | Pies and Tarts | 0 | 0 | 0 | 0 | 0 |
| BPA 1030 | Hot and Cold Desserts | 0 | 0 | 0 | 0 | 0 |
| BPA 1040 | Introduction to Cakes | 0 | 0 | 0 | 0 | 0 |
| BPA 1050 | Viennoiserie | 0 | 0 | 0 | 0 | 0 |
| BPA 1701 | Foundations of Baking and Pastry | 0 | 0 | 0 | 0 | 0 |
| BPA 1720 | Plated Desserts | 0 | 0 | 0 | 0 | 0 |
| BPA 1740 | Artisan Bread & Viennoiserie II | 0 | 0 | 0 | 0 | 0 |
| BPA 2010 | Specialty Cakes | 0 | 0 | 0 | 0 | 0 |
| BPA 2020 | Plated Desserts | 0 | 0 | 0 | 0 | 0 |
| BPA 2030 | Sugar Artistry | 0 | 0 | 0 | 0 | 0 |
| BPA 1010 | Fundamental Skills and Techniques | 0 | 0 | 0 | 0 | 0 |
| BPA 3020 | Sensory Analysis in Contemporary Desserts | 0 | 0 | 0 | 0 | 0 |
| BPA 3030 | Advanced Petits Gâteaux | 0 | 0 | 0 | 0 | 0 |
| BPA 3350 | Artisan Breads | 0 | 0 | 0 | 0 | 0 |
| BPA 3710 | Tiered and Themed Cakes | 0 | 0 | 0 | 0 | 0 |
| BPA 3730 | Decorative Breads and Advanced Viennoiserie | 0 | 0 | 0 | 0 | 0 |
| BPA 4010 | Baking and Pastry Buffet Presentation | 0 | 0 | 0 | 0 | 0 |
| BPA 4020 | Advanced Wedding Cake Design | 0 | 0 | 0 | 0 | 0 |
| BPA 4025 | Advanced Chocolates and Confections | 0 | 0 | 0 | 0 | 0 |
| BPA 4199 | Advanced Baking And Pastry Internship | 0 | 0 | 0 | 0 | 0 |
| BPA 4720 | Advanced Chocolate and Sugar Artistry | 0 | 0 | 0 | 0 | 0 |
| BPA 2626 | Baking & Pastry Internship | 0 | 0 | 0 | 0 | 0 |
| BPA 1015 | Classic Pastry | 0 | 0 | 0 | 0 | 0 |
| BPA 1025 | Cookies and Petits Fours | 0 | 0 | 0 | 0 | 0 |
| BPA 1035 | Chocolates and Confections | 0 | 0 | 0 | 0 | 0 |
| BPA 1045 | Principles of Artisan Bread Baking | 0 | 0 | 0 | 0 | 0 |
| BPA 1060 | How Baking Works | 0 | 0 | 0 | 0 | 0 |
| BPA 1710 | Principles of Cake Production and Design | 0 | 0 | 0 | 0 | 0 |
| BPA 1730 | Artisan Bread & Viennoiserie I | 0 | 0 | 0 | 0 | 0 |
| BPA 1750 | Chocolate, Sugar and Confections | 0 | 0 | 0 | 0 | 0 |
| BPA 2015 | Entremets and Petits Gâteaux | 0 | 0 | 0 | 0 | 0 |
| BPA 2025 | Advanced Artisan Bread Baking | 0 | 0 | 0 | 0 | 0 |
| BPA 0010 | Baking & Pastry Arts Honors Experience | 0 | 0 | 0 | 0 | 0 |
| BPA 3015 | Viennoiserie and Naturally Leavened Breads | 0 | 0 | 0 | 0 | 0 |
| BPA 3025 | Neo-Classic Desserts | 0 | 0 | 0 | 0 | 0 |
| BPA 3340 | Wedding Cake Design | 0 | 0 | 0 | 0 | 0 |
| BPA 3360 | Chocolate Artistry | 0 | 0 | 0 | 0 | 0 |
| BPA 3720 | Naturally Leavened Breads and Advanced Viennoiserie | 0 | 0 | 0 | 0 | 0 |
| BPA 3740 | Contemporary Plated Desserts | 0 | 0 | 0 | 0 | 0 |
| BPA 4015 | Tiered and Themed Decorated Cakes | 0 | 0 | 0 | 0 | 0 |
| BPA 4030 | Advanced Sugar Artistry | 0 | 0 | 0 | 0 | 0 |
| BPA 4710 | Advanced Petits Gateaux, Mini Pastries and Buffet Presentati... | 0 | 0 | 0 | 0 | 0 |
| BPA 003 | Freshman Culinary Academics | 0 | 0 | 0 | 0 | 0 |
BPA 3010
Decorative Breads and Advanced Viennoiserie
BPA 1020
Pies and Tarts
BPA 1030
Hot and Cold Desserts
BPA 1040
Introduction to Cakes
BPA 1050
Viennoiserie
BPA 1701
Foundations of Baking and Pastry
BPA 1720
Plated Desserts
BPA 1740
Artisan Bread & Viennoiserie II
BPA 2010
Specialty Cakes
BPA 2020
Plated Desserts
BPA 2030
Sugar Artistry
BPA 1010
Fundamental Skills and Techniques
BPA 3020
Sensory Analysis in Contemporary Desserts
BPA 3030
Advanced Petits Gâteaux
BPA 3350
Artisan Breads
BPA 3710
Tiered and Themed Cakes
BPA 3730
Decorative Breads and Advanced Viennoiserie
BPA 4010
Baking and Pastry Buffet Presentation
BPA 4020
Advanced Wedding Cake Design
BPA 4025
Advanced Chocolates and Confections
BPA 4199
Advanced Baking And Pastry Internship
BPA 4720
Advanced Chocolate and Sugar Artistry
BPA 2626
Baking & Pastry Internship
BPA 1015
Classic Pastry
BPA 1025
Cookies and Petits Fours
BPA 1035
Chocolates and Confections
BPA 1045
Principles of Artisan Bread Baking
BPA 1060
How Baking Works
BPA 1710
Principles of Cake Production and Design
BPA 1730
Artisan Bread & Viennoiserie I
BPA 1750
Chocolate, Sugar and Confections
BPA 2015
Entremets and Petits Gâteaux
BPA 2025
Advanced Artisan Bread Baking
BPA 0010
Baking & Pastry Arts Honors Experience
BPA 3015
Viennoiserie and Naturally Leavened Breads
BPA 3025
Neo-Classic Desserts
BPA 3340
Wedding Cake Design
BPA 3360
Chocolate Artistry
BPA 3720
Naturally Leavened Breads and Advanced Viennoiserie
BPA 3740
Contemporary Plated Desserts
BPA 4015
Tiered and Themed Decorated Cakes
BPA 4030
Advanced Sugar Artistry
BPA 4710
Advanced Petits Gateaux, Mini Pastries and Buffet Presentati...
BPA 003
Freshman Culinary Academics