Lec. 2Lab. 3Cr. 3Prerequisite(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.