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.

View Course Availability for Undergraduate Courses

View Course Availability for Continuing Education Courses