Course Information
- Department
- PS
- Instructor
- Briggs, Dorothy
- Description
- PSTR 1301 - Fundamentals of Baking
Credits 3 Lecture Hours 2 Lab Hours 2 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. Course Identifier 12.0501 TEC
- Last Updated
- Monday, June 15, 2026 7:26 PM
Public Documents
Syllabus not available
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