HRI 128 - Principles of Baking

(3 Credits)
Lecture: 2 hours Laboratory: 3 hours Total: 5 hours per week

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.