PSTR 1301 - Fundamentals of Baking
Prerequisites: CHEF 1301 with a grade of B or better, CHEF 1205 with a grade of C or better
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 baked products. Students must receive a “B” or better.
Recommended Basic Skills prerequisites: INRW 0305 , MATH 0305
Semester Hours: (3-2-4)
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