2021-2022 HCC Catalog & Student Handbook 
    
    Dec 06, 2024  
2021-2022 HCC Catalog & Student Handbook [ARCHIVED CATALOG]

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PSTR 1301 - Fundamentals of Baking


Credits: 3

Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. 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.

Lecture: 2
Lab: 4



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