Fundamentals of Baking (PSTR 1301);

Course Description: 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.

Present & Past Syllabii

PSTR1301_9C1_Fall_2024 syllabus     PSTR1301_9C2_Fall_2024 syllabus    

Sections and Instructors

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