Fall Semester Schedule
HMT 1126 Baking I & Restaurant Desserts
2.0 Credit Hours
Practical application of basic baking ingredients, weights and measures, terminology and formula calculations. Use of mixes and frozen bakery products to create commercial-grade finished products. One classroom, two lab hours per week.
|(* indicates prerequisite)||(updated hourly)|
|100||0208571||2.0||8:00 AM||11:40 AM||M||13 408||OPEN|
|N01||0208572||2.0||5:00 PM||8:40 PM||TH||13 408||Bridges||OPEN|