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.