HRM-110 Introduction to Baking

This course is a study of the basic theory of baking and the skill of producing baked products. The content of the course includes types of flour, leavening agents, scaling, and icings. Hands-on baking in a laboratory setting includes the production of breads, cakes, pastries, and cookies. Lecture [2.00], Laboratory [2.00].

Credits

3

Syllabus for this course.