PSTR1301 — (NT) - Fundamentals of Baking

Semester Credit Hour(s): 3 Lecture Hour(s) Each Week: 2 Lab Hour(s) Each Week: 2 Fundamentals of baking including dough, quick breads, pies, cakes, cookies, and tarts. 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. 0501.

Prerequisites: ENGL0307

Part of

• Culinary Arts, Certificate
• Hospitality and Culinary Management, A.A.S.

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