2014 - 2015 Combined Catalogs of the Colleges

Course Descriptions for PSTR 1305


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These Course Descriptions include updates that were added after the original publication on June 9, 2014.
New students who are entering the college for the first time should follow this version when selecting courses.

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PSTR 1305 (3 Credit Hours)
Offered at ECC

Breads and Rolls
This is a WECM Course Number.
Prerequisite: 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.)

* Note: This Course Description includes updates that were added after it was originally published on June 9, 2014. (Original) | (Changes)



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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