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HMT 1126 Baking I

4.0 Credit Hours

Practical application of basic baking ingredients, weights and measures, terminology and formula calculations. Use of mixes and frozen bakery products to create commercial-grade finished products. One classroom, six lab hours per week.
Prerequisite:   HMT 1102

Fall Term 2014 Schedule
Booklist for HMT 1126
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  100 0213620 4.0 8:00 AM 8:50 AM W 13 204 Bridges OPEN
  N01 0213621 4.0 5:00 PM 5:50 PM T 13 226 Leibold OPEN
  N02 0214556 4.0 3:00 PM 3:50 PM W 13 403 Bridges OPEN
*Term designations represent when courses are typically offered. They are included for planning purposes only and subject to change. Refer to the current schedule for actual course offerings.