BKP113 — Laminated Doughs and Pastries
BKP 113 - Laminated Doughs and Pastries BKP 113 - Laminated Doughs and Pastries Lecture: 2 Lab: 3 This course is designed to develop the knowledge, skill and techniques required in the production and presentation of laminated dough and classical French Viennoiserie products such as croissants, Danish, puff pastry, doughnuts and other breakfast sweets. Prerequisite or Corequisite: BKP 101 and CUL 104 and CUL 105 Additional Notes: None Grade Type: Letter General Education Category: None Division: Culinary Institute of Charleston