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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 2013 Schedule
Booklist for HMT 1126
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  A01 0199986 2.0 8:00 AM 8:50 AM F 13 427 Leibold OPEN
    A TERM Lab Portion of Course
    BDATE: 08/19/2013, WR: 08/23/13, WW: 09/30/13, EDATE: 10/11/2013
  AN0 0199987 2.0 5:00 PM 5:50 PM M 13 427 Leibold OPEN
    A TERM Lab Portion of Course
    BDATE: 08/19/2013, WR: 08/23/13, WW: 09/30/13, EDATE: 10/11/2013
*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.