HRI 280 - Principles of Advanced Baking and Pastry

Institution:

J Sargeant Reynolds Community College

Subject:

Description:

Reviews foundation principles of classical and modern baking/pastry methods. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. Prerequisites: (1) completion of HRI 128 at a Virginia Community college, (2) American Culinary Federation (ACF) Certification, (3) a minimum of three years work experience in a bakery or pastry kitchen or in a related field, (4) completion of a Culinary Arts certificate or degree program from an accredited college or university, (5) permission of the program head.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.reynolds.edu

Phone Number:

(804) 371-3000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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