Dec 04, 2024  
2021-2022 Technical College of the Lowcountry Catalog / Student Handbook 
    
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2021-2022 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 , HOS 155 , MAT 102  or higher, RDG 100 . 
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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