Dec 26, 2024  
2016-2017 Catalog 
    
2016-2017 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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