PSTR1301 — Fundamentals of Baking
PSTR 1301 - Fundamentals of Baking Add to HCC Catalog PSTR 1301 - Fundamentals of Baking 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. Lecture: 2 Lab: 4