Combined Colleges: 2015-2016 Catalog - Course Descriptions for PSTR 1301

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2015 - 2016 Combined Catalogs of the Colleges

Course Descriptions for PSTR 1301

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These Course Descriptions display the changes made after the original publication on June 11, 2015.
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PSTR 1301 (3 Credit Hours)
Offered at ECC

Fundamentals of Baking
This is a WECM Course Number.
Prerequisite Required: CHEF 1305 with a "C" or better.
Course Description: Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. 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. 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 and use of baking techniques and equipment. (2 Lec., 4 Lab.)

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* Note: This Course Description includes updates that were added after it was originally published on June 11, 2015. (Original) | (Current)

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Academic Courses
Designated by the Texas Higher Education Coordinating Board for transfer among community colleges and state public four year colleges and universities as freshman and sophomore general education courses.

WECM 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.

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