Apr 19, 2024  
2021-2022 Technical College of the Lowcountry Catalog / Student Handbook 
    
Catalog Navigation
  Catalog Home
  Mission Statement
  Statement of Policy
  TCL History
  Message from the President
  Frequently Called Numbers
  Academic Calendar 2021 - 2022
  The College
  Admissions, Assessment and Registration
  Financial Aid
  College Costs
  Academic Regulations & Information
  Program Information
  Definitions of Terms
  Arts and Sciences Division
  Business Technologies Division
  Culinary and Hospitality Division
  Health Sciences Division
  Industrial Technologies Division
  Course Substitution List
  Course Descriptions
  Student Handbook
  Appendix I
  Appendix II
  - Programs of Study
  Richard Gough
  My Portfolio
HELP
2021-2022 Technical College of the Lowcountry Catalog / Student Handbook [ARCHIVED CATALOG]

Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)

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.


Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)