BKP 113 - Laminated Doughs and Pastries

Lec. 2 Lab. 3 Cr. 3

Prerequisite(s): BKP 119
This course is designed to develop the knowledge, skill and techniques required in the production and presentation of laminated dough and classical French Viennoisaerie products such as croissants, Danish, puff pastry, doughnuts, and other breakfast sweets.