HRI 128 01L 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

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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