COURSE DESCRIPTION: Instructs the student in the preparation of breads, pastries, baked desserts, candies, frozen confections, and sugar work. Applies scientific principles and techniques of baking. Promotes the knowledge/skills required to prepare baked items, pastries and confections.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
|FALL 2018: COURSE DETAILS|
|CLASS # 45179||SECTION: 01A||SESSION: 15W|
|INSTRUCTOR: Emily Griffin||CREDITS: 3.00|
|COURSE PREFIX: HRI||CATALOG NUMBER: 128|
|LOCATION: GLENNS||DAYS: M||ROOM NUMBER: 0154|
CLASS TIMES: 02:00 PM – 04:00 PM
NOTES: Requires enrollment in HRI 128-01 lab.
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