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.

Corequisite: Course has a co-requisite of HRI 158.
Lecture Hours per Week: 2
Lab Hours per Week: 3
Total Hours per week 5