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.
Booklist for HMT 1126
Summer Term 2013 Schedule
|| 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.