KBPA 131 Breakfast Pastries

In this course, students will develop a working knowledge of the production of classic and contemporary breakfast breads and pastries. Students will produce a variety of traditional breakfast items including bagels, scones, quick breads and crepes. In addition, students will learn how to produce laminated and non-laminated Viennoiserie and enriched doughs including croissants, Danish and brioche. The equipment, techniques and methods required to mix, bake, assemble and finish the end products to a professional standard are covered. Pre-requisite(s): KBPA 100. Co-requisite(s): None. 3 quarter hours