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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

Summer Term 2013 Schedule
Booklist for HMT 1126
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* 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
*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.