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.
BKP 113 Laminated Doughs and Pastries
Lec: 2.0 Lab: 3.0 Credit: 3.0
Course Offered
Fall
Letter GradeGrade Type
Division
Culinary Institute of Charleston