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HMT 1126 Baking I

4.0 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, six lab hours per week.
Prerequisite:   HMT 1102

Fall Term 2015 Schedule
Booklist for HMT 1126
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  615 0226720 4.0 12:30 PM 3:10 PM F PCI Shannon OPEN
    Restricted to PCI
    Department Permission Required
  B01 0224818 4.0 8:00 AM 8:50 AM MW 13 403 Leibold CLOSED
    B Term
    BDATE: 10/19/2015, WR: 10/23/2015, WW: 12/01/2015, EDATE: 12/13/2015
  B02 0224819 4.0 3:00 PM 3:50 PM MW Cotterman OPEN
    B Term
    BDATE: 10/19/2015, WR: 10/23/2015, WW: 12/01/2015, EDATE: 12/13/2015
  N01 0224820 4.0 3:00 PM 3:50 PM T 13 427 Deal OPEN
*Term designations represent when courses are typically offered. They are included for planning purposes only and subject to change. Refer to the current schedule for actual course offerings.