HIA 128◊ Introduction to Baking and Pastry

Fundamentals of baking and pastry equipment, ingredients, weights and measures, technology, preparation and storage are presented. The production of desserts, breads and rolls also is included.

Credit Hours: 3.0
Lecture Hours: 1.0
Lab Hours: 4.0
Course Fee Required 		Prerequisites

Course offerings

Sections of HIA128 at Term: Spring 2013 (136)

 
Course
Status		 Title
Start Time		 Instructor
End Time		 Start Date
Days		 End Date
Room		 Books
Info
HIA128001*INT BAKING/PASSMITH-GABO01/29/1305/14/13 
2 Open Seats 08:30 AM01:30 PMTu B 152 Book Info
  08:30 AM12:00 N Tu B 217  
HIA128002*INT BAKING/PASSMITH-GABO01/23/1305/15/13 
4 Open Seats 02:30 PM07:30 PMW B 152 Book Info
  02:30 PM05:00 PMW B 217  
HIA128003*INT BAKING/PASBEHNKE, EL01/26/1305/11/13 
4 Open Seats 08:30 AM01:30 PMSa B 152 Book Info
  08:30 AM10:30 AMSa B 217  
HIA128004*INT BAKING/PASSMITH-GABO01/23/1305/15/13 
1 Open Seat 02:30 PM07:30 PMW B 152 Book Info
HIA128005*INT BAKING/PASBEHNKE, EL01/25/1305/17/13 
4 Open Seats 08:30 AM01:30 PMF B 152 Book Info
 
5 CLASSES SCHEDULED