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May 05, 2024
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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
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