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Oct 04, 2026
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PSTR 1301 - Fundamentals of Baking Prerequisites: CHEF 1401, CHEF 1305
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.
Semester Hours: (3- 2 -4)
CIP: 12.0501
Spring 2027 course schedule information
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