| |
Aug 06, 2026
|
|
|
|
|
PSTR 1401 - Fundamentals of Baking
Semester Credit Hours: 4
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.
Differential Fee: $48
High Cost Vo/Tech Course Fee: $112
Course Designation: Professional and Technical
Add to Portfolio (opens a new window)
|
|
