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Aug 06, 2026
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PSTR 1301 - Fundamentals of Baking
Semester Credit Hours: 3
Lecture Hours: 2
Lab Hours: 4
Fundamentals of baking including dough, quick breads, pies, cakes, cookies and tarts. Instruction in flours, fillings and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, function of ingredients, and the evaluation of baked products.
Differential Fee: $36
High Cost Vo/Tech Course Fee: $84
Supply Fee: $175
Course Designation: Professional and Technical
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