Fundamentals of Baking (PSTR 1301)

Term: 2021-2022 Spring

Faculty

Sheila K LynnShow MyInfo popup for Sheila K Lynn

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Tracey Elaine SchusterShow MyInfo popup for Tracey Elaine Schuster

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McKinzie Ryan AndersonShow MyInfo popup for McKinzie Ryan Anderson

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Schedule

Mon-Tue-Wed-Thu-Fri, 1:45 PM - 3:00 PM (1/10/2022 - 5/12/2022) Location: MAIN TASC

Description

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.