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.
|SPRING 2019: COURSE DETAILS|
|CLASS # 45653||SECTION: 01L||SESSION: 15W|
|INSTRUCTOR: Emily Griffin||CREDITS: 0.00|
|COURSE PREFIX: HRI||CATALOG NUMBER: 128|
|LOCATION: GLENNS||DAYS: M||ROOM NUMBER: 0115|
CLASS TIMES: 04:00 PM – 06:50 PM
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