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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 2012 Schedule
Booklist for HMT 1126
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  334 0187453 4.0 8:00 AM 8:50 AM TH 13 119 Leibold OPEN
  455 0185386 4.0 8:00 AM 2:20 PM F 13 408 CNCL
*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.