BKP184 — Savory Baking
BKP 184 - Savory Baking BKP 184 - Savory Baking Lecture: 2 Lab: 3 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