HOS 112 - Baking/ Pastry

Institution:

Front Range Community College

Subject:

Description:

Introduces commercial baking and pastry production, nutrition, standard product and equipment identification, and supervisory techniques in the area of food production. The course includes classroom instruction, demonstrations, and actual baking of breads, pastries, and desserts. 90 Contact Hours.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.frontrange.edu

Phone Number:

(303) 404-5000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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