PSTR 1301 Fundamentals of Baking
Course Information
Course Description
PSTR 1301. FUNDAMENTALS OF BAKING (2-3-3) 12.0501 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. Prerequisite: CHEF 1301, 1305. Assessment Levels: R1, E1, M1.
Prerequisite(s)
CHEF 1301 &
CHEF 1305 are prerequisites.