Subject Code
PSTR
Course Number
1301
Course Long Title
Fundamentals of Baking
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. 12.0501
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. 12.0501
CIP Code
12.0501 - Baking and Pastry Arts/Baker/Pastry Chef