PSTR1301 — Fundamentals of Baking
PSTR 1301. FUNDAMENTALS OF BAKING (2-3-3) 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. 12.0501