PSTR 1305 - Breads and Rolls

Semester Credit Hours: 3
Lecture Hours: 2
Lab Hours: 4

Concentration on fundamentals of chemically and yeast raised breads and rolls. Instruction on commercial preparation of a wide variety of products.

Prerequisite: PSTR 1301, CHEF 1205 and CHEF 1301 with a grade of “C” or better
Differential Fee: $36
High Cost Vo/Tech Course Fee: $84
Supply Fee: $278
Course Designation: Professional and Technical

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PSTR 1305 - Breads and Rolls