PSTR 1301 - Fundamentals of Baking

Special Program Tuition: $ 18 per semester credit hour
Prerequisites: CHEF 1301 Basic Food Preparation with a grade of B or better, CHEF 1205 Sanitation and Safety 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.

Semester Hours: (3 -2- 4)

CIP: 12.0501

Offered at:
NLC: No
NVC: No
PAC: No
SAC: No
SPC: Yes

Click here for course schedule information.

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