May 02, 2024  
2011-2012 Catalog 
    
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2011-2012 Catalog [ARCHIVED CATALOG]

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PSTR 1401 - Fundamentals of Baking

Four credit hours.
Lecture/Lab/Clinical: Two hours of lecture and three hours of lab each week.
Prerequisite: CHEF 1205 

Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of backed products.

Note: Additional course fee(s) required.


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