BKP 113 - Laminated Doughs and Pastries

Institution:

Trident Technical College

Subject:

Description:

2-3-3 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.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.tridenttech.edu

Phone Number:

(843) 574-6111

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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