NVCC 2003-2004 Catalog
    Description of Courses

HRI - Hospitality Management

HRI 128 (3 CR.)
PRINCIPLES OF BAKING

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    Instructs the student in the preparation of breads, pastries, baked desserts, candies, frozen confections, and sugar work.     Applies scientific principles and techniques of baking. Promotes the knowledge/skills required to prepare baked items,     pastries, and confections. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Last revised: Monday, May-18-2015 10:26
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