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.

Corequisite: CHEF 1205 and CHEF 1301
Lab Fee: $84
Course Fee: $36
Supply Fee: $175
Course Designation: Professional and Technical

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PSTR 1301 - Fundamentals of Baking