HRI128 — 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. as a dual enrollment (concurrent) course. 2 3 5 Course ID 157208 Effective Date 2009-08-01 Academic Group NDEV