Dec 13, 2019  
2017-2018 Catalog 
    
2017-2018 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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