PSTR 1301 - Fundamentals of Baking (3 Credit Hours)

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

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. 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. This course must be completed with a grade of “C” or better. This course requires practical knowledge and use of baking techniques and equipment. Successful completion of Texas Food Handlers Certification by 4^th class day. Licensing/Certification Agency: American Culinary Federation Educational Institute.

Course Hour Configuration
(2 Lec., 4 Lab.)

CTE

This is a WECM Course Number.