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Jan 30, 2025
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PSTR 1301 - Fundamentals of Baking
CIP Code 120501
3 Course Credits
The fundamentals of baking, including yeast dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, kitchen safety, formula conversions, functions of ingredients, and the evaluation of baked products.
2 Lecture Hours Per Week
4 Lab Hours Per Week
96 Contact Hours
Instructional Methods: LEC, LAB
Texas Higher Education Coordinating Board Workforce Education Course Manual (WECM) course
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