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May 30, 2026
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PSTR 1301 - 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.
Learning Outcomes: 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;
- and produce commercially acceptable baked products.
Credit Hour(s): 3
Lecture Hour(s): 32
Lab Hour(s): 64
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