Aug 06, 2026  
2026-2027 Academic Catalog 
    
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2026-2027 Academic Catalog
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BKP 113 - Laminated Doughs and Pastries

Lecture: 2 Lab: 3 Credit: 3
Contact Hours: 75
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.

Prerequisite or Corequisite: BKP 101  and CUL 104  and CUL 105   
Additional Notes: None

Grade Type: Letter
General Education Category: None
Division: Culinary Institute of Charleston


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