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Aug 05, 2026
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PSTR 1001 - Fundamentals of Baking
Semester Credit Hours: 0
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, functions of ingredients, and the evaluation of baked products.
Prerequisite: As a Continuing Education course, enrollment will be determined by Culinary Arts departmental assessment
Course Designation: Professional and Technical
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