PSTR 1305 - Breads and Rolls

Credits: 3
Concentration on fundamentals of chemically and yeast raised breads and rolls. Instruction on commercial preparation of a wide variety of products. Professional chef uniform and kitchen tools required.
Lab Required: Yes

Prerequisite(s): CHEF 1305 with a grade of “C” or better and PSTR 1301 with a grade of “C” or better.
Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

Type of Course: Workforce