HOSP1103 — Principles of Baking I
HOSP 1103 - Principles of Baking I HOSP 1103 - Principles of Baking I Introduces students to the basic techniques and procedures required to prepare baked goods in a commercial setting, with emphasis on ingredient identification/function, scaling and proper mixing methods. Hands on laboratory training include the basic techniques used to prepare bread, pies, cookies, cakes, and baked custards. Prerequisite: Eligibility for MATH 0900 , eligibility for ENG 0960 Prerequisite or Corequisite: HOSP 1109 Course Fees: Supplemental Fee Level 1 Previous: HSP* 103
Prerequisites: MATH0900, ENG0960