HRI 128 - Principles of Baking

3 credit(s)
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. Offered as a dual enrollment (concurrent) course. 2 3 5 Course ID
157208 Effective Date
2009-08-01 Academic Group
NDEV