Culinary Arts (PSTR)
PSTR 1301 Fundamentals of Baking 3 Credits (2 Lec, 4 Lab)
This is a course in 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.Co-requisite(s): CHEF 1205
PSTR 1306 Cake Decorating I 3 Credits (2 Lec, 4 Lab)
PSTR 1342 Quantity Bakeshop Production 3 Credits (1 Lec, 5 Lab)
PSTR 1343 Bakery Operations and Management 3 Credits (2 Lec, 2 Lab)
PSTR 2301 Chocolates and Confections 3 Credits (2 Lec, 4 Lab)
PSTR 2307 Cake Decorating II 3 Credits (2 Lec, 4 Lab)
PSTR 2350 Wedding Cakes 3 Credits (2 Lec, 4 Lab)
PSTR 2365 Practicum - Baking and Pastry 3 Credits (0 Lec, 21 Lab)
This is a practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. This course offered in conjunction with the Associate of Applied Science Restaurant Management degree. Departmental Approval required.
PSTR 2431 Advanced Pastry Shop 4 Credits (2 Lec, 4 Lab)
PSTR 2470 Healthy Baking and Pastries 4 Credits (3 Lec, 3 Lab)
This course covers the principles of a healthy diet as it relates to baking and pastry goods and production of healthy alternatives to traditional baked and pastry goods.