HRI 128 - Principles of Baking

(3 CR)

  Pre/Corequisite(s): HRI 158  

Offered Fall and Spring Semester

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.