BKP 184 - Savory Baking

Lecture: 2 Lab: 3 Credit: 3
Contact Hours: 75
This course is designed to develop the knowledge, skills, and techniques required in the production of savory pastries with global flavors and origins. Products produced will include American and international doughs, pastries, and savory fillings.

Prerequisite or Corequisite: BKP 101 and BKP 102
Additional Notes: None

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