PSTR 1301 - Fundamentals of Baking

Credits: 3
Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. 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.
Lecture Hrs. = 2, Lab Hrs. = 4
Prerequisite: ENRD 100 or equivalent or Level One Certificate