PSTR-1301 Fundamentals of Baking

Ellen Sternau

Credit Spring 2024


PSTR-1301-001 (77385)
LEC W 4:30pm - 6:10pm HLC HLC2 1302

LAB W 6:20pm - 9:40pm HLC HLC2 1302

Course Requirements

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.


Professional Baking: Edition: 7th Publisher: Wiley:ISBN: 978-1-119-14844-9 Optional - The Pastry Chef’sCompanion Edition: 9 th Publisher: Wiley: ISBN: 97804700095

Course Subjects





Reading Homework

    Lab Recipes

Week 1  

Wed. 1/17

Basic Principles 



-Introduction -Course Outline -Tour Kitchen 

-Recipes for next week will be  assigned.






Week 2 

(Lab 1) 

Wed. 1/24

Basic Mixing 



-Learn the basic mixing  

methods; creaming, biscuit,  muffin 

-Discuss the three basic  

methods and uses in quick  breads 

-Concentration this week on Muffin/Creaming Methods - Understand the differences  between chemical leaveners

Chapter 4 Ingredients  

p. 53-90 

Chapter 10 - Mixing Methods,  p. 211-216 

Write Recipe cards

Each Team will be  

assigned to make 1  

recipe from each method: Creaming Method: 

-Date Nut Bread p.223(½  recipe) sub Pecan nuts 

-Pumpkin Muffins-p. 225 (½ recipe) 

-Double Chocolate 

Muffins-p. 226 (½ recipe)

 -Lemon Poppy Seed 

Muffins-p. 224 (½ recipe) 

-Orange Blackberry  Muffins - pg 224 (½ recipe)  

Muffin Method: 

-Zucchini Carrot Nut  

Muffins-recipe given 

-Blueberry Muffin-p. 218 (½ recipe) 

-Bran Muffins-p.218

    - Banana Bread-recipe    given

 -Morning Glory Muffins     recipe given




Week 3 

(Lab 2) 

Wed. 1/31

Pie Dough 

-Learn proper procedure for  rolling pie dough and storage - Learn the creaming method  and how it differs from the  

biscuit method

-Pie Doughs- p. 280-282 -Rolling out Pie Dough p. 285 

-Types of Doughs-312 


Write recipe cards

Each Team will Make: 

Biscuit Method: 

-Scones-p. 221(½ recipe) 

Pie Dough-p.283 

Pate Sucree-p.314 

Both Doughs will be  

prepared and formed into  disks. These will be saved  for pie week.

Week 4 

(Lab 3) 

Wed. 2/7



definitions for 1st  assignment 

(Posted to BB)


Quiz #1

-Types of cookies categories -Mixing methods 

-Understanding the different  textures for various types of  cookies through ingredients &  cooking. 

-Storing different cookie dough

Chapter 18 Cookies  

p. 475-484 

Write recipe cards

Each Team will Make: 

-Spritz Cookies-Chef 


-Earl Gray Tea 

Cookie-Chef recipe. 

-Brownies- Chef Recipe

Week 5 

(Lab 4) 

Wed. 2/14

Foaming Method 


Types of cakes 

First Assignment  Due!!

-Learn the uses for foaming  methods in different  

applications and how it can be  a natural leavening agent. - Learn the proper way of  

whipping cream. The stages  that the cream goes through  during this process.

-Basic Foams, Whipped Cream & Meringues p. 255-259  

-Angel Food Method p. 382  

-Two-Stage Method-p.378:  


Write recipe cards

Each Team will Make: 

Angel Food Cake-p.403 Yellow Cake-recipe will be  given 

(This cake will be saved  later for icing cakes.) 

Practice Piping



Week 6 

(Lab 5) 

Wed. 2/21

Custards &  



Quiz #2

-Stirred vs. Baked Custard, the  difference in taste and  

consistency of the end product.  -Learn the uses for these basic  products in applications of other  pastry and desserts 

-Proper storage and shelf life  for all cream products.

Chapter 19-Custards - -Stirred & Baked,p. 511-515 

-Custard Sauces p. 260 


Write recipe cards

Each Team will Make:  Creme Brulee - p. 517 (½  recipe) - add cinnamon  stick 

Each Student will Make: Creme Anglaise p.261 - (½ recipe) Will be made  into Ice Cream - use ½ HC & ½ Milk

Week 7 

(Lab 6) 

Wed. 2/28

Pate a Choux  

Pastry Cream

-Pate a Choux & Puff Pastry - Learn the different types  

applications for pate a choux through piping and additions of  ingredients 

-Continue working on stirred  custards and understanding of  changing the flavor profile.

Chapter 5

-Basic Baking 

Principles, p. 93-101 

-Working with eclair paste p. 329-330 


Write recipe cards 

Study for midterm exam

Each Student will Make:

 - Pate a Choux - p.330 (Full  recipe) Chef will demo piping technique for Choux  Paste: 

Chocolate Eclairs, Cream Puffs, Paris Brest 

-Pastry Cream - p.263  

(Full recipe)

Make note of  the variations of flavoring  the pastry cream.



Week 8 

No Lab 

Wed. 3/6

Midterm Exam 




Students will need to  come prepared for their  presentation of topic  research. 

After presentations we will take the written midterm

Week 9 

(Lab 7) 

Wed. 3/20


-Difference between dough in  taste for savory vs. sweet - 

Handling, rolling, shaping of dough for different type of  


-Using the right dough for the  right filling 

-Finishes for pies 

-Mid Term Exam will be given  online.

Read Chapter 13-Pies, p. 


Rolling out tart shells, p. 351 


Write recipe cards

Each Student will Make: 

- Fresh Fruit Tart-p.352 -Old  Fashioned Apple  Pie w  /streusel topping 

p. 295 & p. 195 (Scale to  1 pie/6 apples per pie) 

Chef will Demo Assemble  of Tarts & Quiche 

All teams will make: 

Quiche Lorraine -Chef Recipe 

Leek & Mushroom 

Tart-Chef Recipe



Week 10 

(Lab 8) 

Wed. 4/3

Yeast Breads 

Cake decor


   Quiz #3

-Yeast-Fresh vs. Dried, how  does it work 

-Procedures for mixing yeast  dough 

-Storing breads/dough for  

future uses 

-Divide, fill, crumb coat, ice  and decorate a cake

Read Chapter 6, 

-Understanding Yeast Dough,  p. 117-125 

Write recipe cards

All Teams will Make: - Italian Bread-p.127 (Part  of this dough will be made  into a pizza, the other for  a small loaf. Toppings for  pizza will be provided) 

-Bagels-recipe given (Chef will prepare one pot of water  to be used by the class for  poaching bagels.) 

-Swiss Meringue  

Buttercream – chef will  provide recipe

Week 11 

(Lab 9) 

Wed. 4/10

Enriched Breads 


Definitions for 2nd  assignment 

(Posted to BB)

-Learning the differences 

between Puff/Croissant/Danish  dough 

-Learn the difference of an 

Enriched Yeast dough and 

Laminated Dough - 

What are the best applications/uses for these item

Read Chapter 9, 

-Rich Yeast Doughs p.181-183  

-Laminated Doughs, p.188- 189, 

Write recipe cards

All teams will make: - 

Pecan Sticky 


Rich Sweet  Dough - p.184 1 1/2x (Chef will  explain how to prepare.) 

-Milk Bread-p. 132 (Milk  bread will be portioned out and braided.)



Week 12 

(Lab 10) 

Wed. 4/17

Short Dough 

2nd Assignment  



Quiz #4

-Working with puff pastry  

dough and phyllo pastry dough.

 -How to handle each of these  items for a successful end product. 

-Proper storage & shelf life.

Write recipe cards 

Start to review for final exam

All teams will make: 

-Turnovers-p.322-Chef will provide various fillings  for class 


-Papillons-p. 327 (Each  team will receive two  

sheets of puff pastry that  is ready to use.) 

-Apple Strudel using 

Phyllo Leaves-p.338 

-Apple Filling for 

Strudel-p.339 (Half 




Week 13 

(Lab 11) 

Wed. 4/24

Field Trip to Central Market & Whole 


Students will be given a guide  from the instructor to tour Whole  Foods & Central Market. Student  attendance is mandatory. If a  student does not attend, a  written paper cannot be  submitted. Make sure you come!!


Homework-A one page paper on the field trip  needs to be submitted by  the students the following  week at the beginning of  class. Students will use  the same guidelines as  the research paper noted  in the syllabus. No late  papers will be accepted!!  This is an objective paper  and you will be given a  basic outline by the chef  at the location to help  you write your paper.

Week 15 



Wed. 5/1


Students will take a practical  exam using the techniques and  recipes learned throughout this  semester.

Study for Final Exam 

Come prepared with  

recipes on index cards 

Students will work  


Week 16  

Wed. 5/8

Kitchen Cleaning 

Final Exam


Final exam will be given  in person

Student Learning Outcomes/Learning Objectives


·   Identify and explain baking terms, ingredients, equipment, and tools

·   Scale and measure ingredients; convert and cost recipes

·   Safely operate baking equipment and tools

·   Prepare yeast products,quick breads,pies,tarts,cookies, various cakes,icings,and demonstrate decorating techniques

·   Produce commercially acceptable baked products 


Upon completion of this course students will be able to:

●   Describe properties and functions of the basic ingredients used in baked goods

●   Weigh and measure ingredients used in baking

●   Resize recipes to meet production needs and equipment capacities

●   Prepare typical American chemically leavened products.

●   Scale, mix, proof and bake yeast raised goods.

●   Prepare cookies using various common dividing and panning techniques; American home style crumb topped and two crust pies; high ratio, chiffon cakes and genoise; product finishes such as washes, glazes, icings, frostings and fillings.

●   Demonstrate proper storage techniques for all baking products.


Office Hours

M 2:00 PM - 3:00 PM Highland Campus - building 2000 Room 1317.04

NOTE Tuesday; 2:15pm-3:15pm, Wednesday; 3pm-5:00pm or by appointment

Published: 01/17/2024 11:39:57