Dec 03, 2021  
2020-2021 Technical College of the Lowcountry Catalog / Student Handbook 
    
2020-2021 Technical College of the Lowcountry Catalog / Student Handbook [ARCHIVED CATALOG]

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BKP 113 - Laminated Doughs and Pastries

Lec. 2 Lab. 3 Cr. 3
Prerequisite(s): BKP 101 , ENG 100 , MAT 102 , RDG 100  with a grade of C or higher. 
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.



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