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Nov 06, 2024
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2024-2025 Catalog/Student Handbook
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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
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