PSTR1301 — Fundamentals of Baking
PSTR 1301 - Fundamentals of Baking PSTR 1301 - Fundamentals of Baking CIP Code 120501 3 Course Credits The fundamentals of baking, including yeast dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, kitchen safety, formula conversions, functions of ingredients, and the evaluation of baked products. 2