HIA E28 Introduction to Baking/Pastry

Fundamentals of baking and pastry, equipment, ingredients, weights and measures, technology, preparation and storage. The production of desserts, breads and rolls are also introduced throughout the course of the program. For course sections numbered 101 and above, the course may be taken for college credit. All lower numbered sections are noncredit only. 

Credit Hours: 3.0 AEC
Prerequisites