Course Description
Breads and Rolls
(3-2-4) Concentration on fundamentals of
chemically and yeast raised breads and rolls.
Instruction on commercial preparation of a wide
variety of products. Identify and explain baking
terms, ingredients, equipment, and tools; scale
and measure ingredients; convert and cost
recipes; safely operate baking equipment and
tools; and prepare yeast and quick breads and
rolls to a commercially acceptable standard.
Required Prerequisite: PSTR-1301 and CHEF-1305
with a "C" or better.
Semester hours:3
Lecture hours:2
Lab hours:4
Petition required:N
Course may be repeated for credit when the topic varies:N
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