PSTR 1401 - Fundamentals of Baking

Institution:

St Philip's College

Subject:

Description:

Prerequisite: CHEF 1401, 1305, ENGL 0300 Fees: Laboratory Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in fl ours, fi llings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper fl ours. The student will identify and explain baking terms, ingredients, equipment and tools; scale and measure ingredients; convert and cost recipes; safely operate baking equipment and tools; prepare yeast products, quick breads, pies, tarts, cookies, various cakes, icing, and demonstrate decorating techniques; and produce baked products in a commercial application. B or better required for Culinary majors.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.alamo.edu/spc/

Phone Number:

(210) 486-2000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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