2020-2021 Catalog

BKP 113 Laminated Doughs and Pastries

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Lec: 2.0 Lab: 3.0 Credit: 3.0

This course is designed to develop the knowledge, skill and techniques required in the production and presentation of laminated dough and classical French Viennoiserie products such as croissants, Danish, puff pastry, doughnuts and other breakfast sweets.

Course Offered


Grade Type

Letter Grade


Culinary Institute of Charleston