PSTR Hospitality Management (N)

PSTR-1301: Fundamentals of Baking

Credit Hours 3
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. National Restaurant Association (NRA) Food Production Certificate Examination.

PSTR-1305: Breads and Rolls

Credit Hours 3

Concentration on fundamentals of chemically and yeast raised breads and rolls. Instruction on commercial preparation of a wide variety of products.

PSTR-2331: Advanced Pastry Shop

Credit Hours 3

A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques.

Prerequisites: PSTR-1301.

PSTR-2350: Wedding Cakes

Credit Hours 3

Skills, concepts, and techniques for preparing wedding cakes. Includes marzipan, molding chocolate-rolled fondant, chocolate garnish, flower making, and royal icing piping work.

Prerequisites: PSTR-1306.