PSTR 1301Fundamentals of Baking

Collin College · 3 credits · UGRD

Catalog

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. Professional chef uniform and kitchen tools required. Lab required. Prerequisite: Mandatory Culinary / Pastry Arts Orientation. 3 credit hours. (W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

Recent sections

Fall 2026 · 3 sections

Section	Days & time	Location	Instructor
20003Class #15564-PSTR-1301-20003	Monday & Wednesday5:30 PM - 10:20 PMAug 24 – Oct 16	Room	Natalie Owles
20003 notes: <b>This course is for a specialty admission program or requires department approval for enrollment. Please contact the department with any questions. </b>This section will be delivered on campus with required face-to-face class meetings and some use of technology embedded through the Learning Management System (LMS). <b>This section requires an additional course fee. </b>

20001Class #338954-PSTR-1301-20001	Monday & Wednesday8:00 AM - 12:50 PMAug 24 – Oct 16	Room	Jill McCord
20001 notes: <b>This course is for a specialty admission program or requires department approval for enrollment. Please contact the department with any questions. </b>This section will be delivered on campus with required face-to-face class meetings and some use of technology embedded through the Learning Management System (LMS). <b>This section requires an additional course fee. </b>