HRM 220 - Advanced Baking Techniques [Spring Only]

Institution:

Bergen Community College

Subject:

Description:

This course continues the theory of baking and the skill of producing baked products. Laboratory work includes elaborate cake and pastry making, showpiece desserts, and delicate marzipan, sugar and chocolate presentations. Lecture [2.00], Laboratory [2.00].

Credits:

3.00

Credit Hours:

Prerequisites:

Prerequisite[s]: HRM-110.

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bergen.edu

Phone Number:

(201) 447-7200

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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