HRI 128 01A Principles of Baking

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.

3 credits

STATUS: OPEN

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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