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Mar 01, 2026
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PSTR 1301 - Fundamentals of Baking Semester Hours: 3
Fundamentals of baking including dough, quick breads, pies, cakes, cookies, and tarts. 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.
Lecture Hours: 2
Lab Hours: 4
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