Fundamentals of Baking & Pastry (PSTR 1301)

Fundamentals of baking includes quick breads, yeast breads, pies, cakes, cookies, tarts, custards, mousses, and plated desserts. 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. The study of the preparation of various baking and pastry techniques will be an exciting course with emphasis on design, technique, and display of fine foods. Fundamentals of baking helps to improve attention to detail while developing efficiency and increasing speed. Information in this course will use the basic baking preparation techniques and build upon them to develop technical skill.