PSTR 1301 - FUNDAMENTALS OF BAKING

Written By Elizabeth Abu

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. Lab fees apply

Upon successful completion, students will be able to:

  • Identify and explain baking terms, ingredients, equipment, and tools

  • Scale and measure ingredients

  • Convert and cost recipes

  • Operate baking equipment and tools

  • Prepare yeast products, quick breads, pies, tarts, cookies, various cakes, and icings 

  • Demonstrate fundamental decorating techniques

  • Produce commercially acceptable baked products

Grade Basis: L

Credit hours: 3.0

Lecture hours: 32.0

Lab hours: 64.0

Elizabeth Abu
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