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


Course offerings

Sections of HIAE28 at Term: Spring 2013 (136)

 
Course
Status
Title
Start Time
Instructor
End Time
Start Date
Days
End Date
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Books
Info
HIAE28101INT BAKING/PAS SMITH-GABO01/29/1305/14/13 
4 Open Seats 08:30 AM01:30 PMTu B 152 Book Info
HIAE28102INT BAKING/PAS SMITH-GABO01/23/1305/15/13 
4 Open Seats 02:30 PM07:30 PMW B 152 Book Info
 
2 CLASSES SCHEDULED