HRI 128 Principles of Baking

3 credits
Lecture: 2 Laboratory: 3 Total: 3

nstructs 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