PSTR1301 — Fundamentals of Baking
PSTR 1301 - Fundamentals of Baking PSTR 1301 - Fundamentals of Baking 3 credit hours. Lecture/Lab/Clinical: Two hours lecture and three hours of lab each week. 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.
Prerequisites: CHEF1205