Principles of Baking - HRI 128 at Rappahannock Community College

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HRI 128 - Principles of Baking
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.
3 credits

Schedule at Rappahannock Community College

Class # Section Credits Day Time Start Location Mode
49814 HRI 128-D7A 3
12:40 p.m.-2:30 p.m.
2020-08-24 Virtual-RT WW
G153 has been reserved for students with lecture previous to lab.
Books for Online Classes are available for purchase in both the Glenns and Warsaw Campus Bookstores.
49817 HRI 128-D7L1 0
2:40 p.m.-5:30 p.m.
2020-08-24 Glenns P
49819 HRI 128-D7L2 0
3:10 p.m.-5:50 p.m.
2020-08-24 Glenns P
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