PSTR 1442 - Quantity Bakeshop Production (4 Credit Hours)

Campus Location: BHC, CVC, EFC, ECC, MVC, NLC, RLC

Advanced baking techniques to include volume production of a variety of breads and desserts. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. Licensing/Certification Agency: American Culinary Federation Educational Institute.

Prerequisites: Required: PSTR 1305 and PSTR 2331 with a “C” or better.
Course Hour Configuration
(2 Lec., 6 Lab.)

CTE

This is a WECM Course Number.