PSTR 1401 Fundamentals of Baking

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.

Semester Hours

4

Lecture Hours

2

Lab Hours

4

Corequisite

CHEF 1301, CHEF 1205, FDNS 1301