PSTR 1301 Fundamentals of Baking
Course Information
Course Description
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