HRM 1254 - Food Principles and Production-B

Institution:

North Arkansas College

Subject:

Description:

This course features a solid theoretical and practical foundation in quality baking and breakfast practices. Through the use of a broad range of recipes and diagrams and by emphasizing actual bakery and breakfast procedures in the lab, this course provides students with an understanding of how to prepare breads, quick breads, doughnuts, basic sauces, pastries, pies, cakes, cookies, custards and fruit desserts, and breakfast cookery.

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.northark.edu

Phone Number:

(870) 743-3000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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