NVCC 2003-2004 Catalog Description of Courses | ||
HRI - Hospitality Management | ||
HRI 128 | (3 CR.) | |
PRINCIPLES OF BAKING | ||
[ NVCC Home Page | Catalog Search | Table of Contents | Description of Courses | HRI - Hospitality Management | Divisions | Previous Page | Next Page ] 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 Comments to: Programming Support Services |