PSTR 1301 (NT) - Fundamentals of Baking

Semester Credit Hour(s): 3 Lecture Hour(s) Each Week: 2 Lab Hour(s) Each Week: 2

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.
Prerequisite(s): Eligible to enroll in ENGL 0307
Corequisite(s) or Prerequisite(s): CHEF 1205
Fees: Course fee: $50; High Demand Program fee: $10 per credit hour When Offered: F Coordinating Board Approval Number: CIP: 12.0501.