Jan 19, 2021  
2018-2019 Catalog 
    
2018-2019 Catalog [ARCHIVED CATALOG]

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PSTR 1305 - Breads and Rolls


Semester Hours: 3 Lecture Hours: 2 Laboratory Hours: 4
Concentration on fundamentals of chemically and yeast raised breads and rolls. Instruction on commercial preparation of a wide variety of products. Identify and explain baking terms, ingredients, equipment, and tools; scale and measure ingredients; convert and cost recipes; safely operate baking equipment and tools; and prepare yeast and quick breads and rolls to a commercially acceptable standard.
Required Prerequisite(s): PSTR 1301  and CHEF 1305  with a “C” or better.


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