HRI 128* - Principles of Baking

(3 CR)

  Pre/Corequisite(s): HRI 158*  

Course Type: Not Intended for Transfer  

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.