Fall 2019 Credit Classes for Hodges, William

PSTR 1301
(3 Credit Hours)

Course Description: Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. 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. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of "C" or better. This course requires practical knowledge and use of baking techniques and equipment. (2 Lec., 4 Lab.)

PSTR 1310
(3 Credit Hours)

Prerequisite Required: PSTR 1301 with a "C" or better.

Course Description: Focus on preparation of American and European style pie and tart fillings and dough, cookies, teacakes, custard and batters. Instruction in finishing and presentation techniques. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)

PSTR 1364
(3 Credit Hours)

Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college and student. (21 Ext.)

PSTR 1442
(4 Credit Hours)

Prerequisite Required: PSTR 1305 with a "C" or better.

Course Description: Advanced baking techniques to include volume production of a variety of breads and desserts. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 6 Lab.)

PSTR 2364
(3 Credit Hours)

Prerequisite Required: PSTR 1364 with a "C" or better.

Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college and student. (21 Ext.)