Fundamentals of Baking (PSTR 1301)

Credits: 3, Lecture Hours: 2, Lab Hours 4

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.

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