PST 130 Introduction to Commercial Baking

5 CR

This course provides an introduction to baking and pastry techniques for use in a commercial kitchen. Students will gain an understanding of pastry ingredients and their functions; learn correct baking and frying methods; create a variety of baked goods; exercise accurate assessment of finishing decorations and practice safety and sanitation procedures. Students will use the internet to conduct research, use Microsoft Word and PowerPoint to create assignments/presentations and are required to submit work electronically.
Prerequisite(s): ACCUPLACER Arithmetic score of 38 or better or MATH 090 with a C or better or ABE 050 with a C or better and ACCUPLACER Reading Comprehension score of 71 or better or RDG 085 with a C or better and ACCUPLACER Sentence Skills score of 71 or better or ENGL 092 with a C or better or Instructor permission.
Completion Of or Concurrent Enrollment In: PST 100 , PST 101 and PST 110 all with a C- or better or concurrent enrollment in PST 100 , PST 101 and PST 110 or Instructor permission.