PSTR-1301 Fundamentals of Baking

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. Lec 3, Cr 3

Credits

3

Outcomes

  1. Explain baking terms, ingredients, equipment, and tools.
  2. Scale and measure ingredients.
  3. Convert recipes.
  4. Operate baking equipment and tools.
  5. Prepare yeast products, quick breads, pies, tarts, cookies, various cakes, icings.
  6. Demonstrate fundamental decorating techniques.
  7. Produce commercially acceptable baked products.