HOS 112
 

Lec: 1

Lab: 0

Cred: 1

CI

Introduction to Baking Science

This course is the study of ingredient functions, product identification, weights and measures as they apply to baking. Students learn to identify various types of flours, leaveners, and pastry ingredients that affect the outcomes of their finished baked goods.

   PreReq:

HOS 120, HOS 154