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May 03, 2024
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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(s): 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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