PSTR 1301 Fundamentals of Baking

Course Information

Course Description

PSTR 1301. FUNDAMENTALS OF BAKING (2-3-3) 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. Assessment Levels: R2, E2, M1. 12.0501

Prerequisite(s)

Must have level 2 in Reading and English and Level 1 in Math.

CIP Code

12.0501

Credits (SCH)

3

Lecture-Lab-SCH

(2-3-3)