PSTR1301 — Fundamentals of Baking
Add to Publication Special Program Tuition: $ 18 per semester credit hour 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: CIP: 12.0501 at: NLC: No NVC: No PAC: No SAC: No SPC: Yes Click here for course schedule information.
Prerequisites: CHEF1301, CHEF1205