FSTC 305

Fundamentals of Baking

Texas A&M University · UGRD · Fall 2026

1 section

Catalog description

Credits 3. 2 Lecture Hours. 3 Lab Hours. Chemical and physical properties of ingredients; methods of baking different products; fundamental reactions in dough fermentation and oven baking; creating healthier options of baked products. Prerequisite: CHEM 222 , CHEM 227 , or CHEM 257 , or approval of instructor.

Sections

Current meeting, instructor, credit, and enrollment details

Updated 4 hours ago

001

Availability not recently verified

Class #texas_am-4115Fall 2026UGRD

Days & times: No scheduled meeting time
Meeting dates: —
Location: —
Instructor: Staff

Class numbers and section codes come from the registrar.

Spot missing or incorrect course data?