Spring 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)|
|221||0197466||4.0||7:30 AM||12:10 PM||TH||PCI||Shannon||OPEN|
|Restricted to PCI Students|
|Department Permission Required|