This course introduces the basic techniques of baking of leavened dough and breads.
BKP 101 Introduction to Baking
Lec: 2.0 Lab: 3.0 Credit: 3.0
Course Offered
FallSpring
Grade Type
Letter Grade
Division
Culinary Institute of Charleston
2025-2026 Catalog
BKP 101 Introduction to Baking
Lec: 2.0 Lab: 3.0 Credit: 3.0
This course introduces the basic techniques of baking of leavened dough and breads.
Letter Grade
Culinary Institute of Charleston