HRI 128 - Principles of Baking

Credits 3

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. This course is NOT intended to transfer.

Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.