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Course Descriptions for PSTR 1305

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Course Number: PSTR 1305 (3 Credit Hours)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC

Course Title: Breads and Rolls

This is a WECM Course Number.
Prerequisite Required: PSTR 1301 and CHEF 1305 with a "C" or better.
Course Description: Concentration on fundamentals of chemically and yeast raised breads and rolls. Instruction on commercial preparation of a wide variety of products. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of "C" or better. This course requires practical knowledge of requirements for Food and Sanitation Guidelines as set by Health and Safety Standards and practical knowledge using commercial baking equipment. (2 Lec., 4 Lab.)



ACGM (Lower-Division Academic Course Guide Manual) Courses

Designated by the Texas Higher Education Coordinating Board for general academic transfer among community, state, and technical colleges in Texas; and state public four-year colleges and universities as freshman and sophomore general education courses.


WECM (Workforce Education Course Manual) Courses

Designated by the Texas Higher Education Coordinating Board as workforce education (technical) courses offered for credit and CEUs (Continuing Education Units). While these courses are designed to transfer among state community colleges, they are not designed to automatically transfer to public four-year colleges and universities.