PSTR-1301 Fundamentals of Baking

Stephanie Herrington

Credit Spring 2024


PSTR-1301-003 (77387)
LEC Th 9:00am - 10:40am HLC HLC2 1302

LAB Th 10:50am - 2:10pm HLC HLC2 1302

Course Requirements

PREREQUISITE: CHEF 1205 and IFWA 1217 (both completed with minimum grade C; can be taken  concurrently); Department approval required 


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’s Companion  Edition: 9th Publisher: Wiley: ISBN:  97804700095 


Equipment Requirements

                     Tool List:

8” Knife

Paring Knife 

Serrated Bread Slicer 

Measuring Spoons & Cups 

Micro Zester 

Pocket Thermometer 

Pallet Knife (Cake Spatula-Optional) 

 Dress Code: 

● White Long-Sleeve Embroidered Chef Jacket (ACC Culinary approved jacket.) ● Black & White Checkered Chef Pants 

● White Skull Cap or Chef Hat 

● White Apron 

● Black Non-Skid Shoes (Non-Canvas) 

● Side/Bar Towels - set of 2 

 Miscellaneous Supplies: 

● Index Cards for recipes 

● Sharpie 

● Pocket Sized Notebook 

Additional Requirements: 

● Hair must be restrained under your chef hat/skull cap. Any length that cannot be restrained must be covered with a hair-net under your hat. 

● Facial Hair must be ½ inches or shorter. Any length longer will need to be restrained with a beard-net. 

● Jewelry is prohibited from the kitchen during lab; including earrings, rings, necklaces, bracelets, facial piercings, and watches (with the exception of a plain band wedding ring.) ● Fingernails must be kept short and unpolished. Artificial fingernails are prohibited and must be removed to participate in labs. 

Students who fail to follow these guidelines and arrive unprepared without uniform, tools, and recipe  cards will not be allowed to participate in labs; which will result in a loss of grade

Course Subjects


This course is designed to teach and demonstrate the basic and fundamental aspects of baking. PSTR  1301 is a foundational course for achieving the Culinarian Certificate, the Certificate in Culinary Arts, the  Pastry Arts Certification, and the Associates of Science in Culinary Arts. 


“Please note that schedule changes may occur during the semester. Any changes  

will be announced in class and posted as a Blackboard Announcement (or other  

resource faculty is using to communicate).”




Reading Homework

Lab Recipes

Week 1  

Thurs. 1/18

Basic Principles 



-Introduction -Course Outline -Tour Kitchen 

-Recipes for next week will be assigned.




Week 2 

(Lab 1) 

Thurs. 1/25

Basic Mixing 





definitions for 1st  assignment 

(Posted to BB)



-Learn the basic mixing 

methods; creaming, biscuit, muffin 

-Discuss the three basic 

methods and uses in quick 


-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 


- 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 give -Morning Glory Muffins 

recipe given


Week 3 

(Lab 2) 

Thur. 2/1

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) 

Thur. 2/8


-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) 

Thur. 2/15

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) 

Thur. 2/22

Custards &  


-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 (Will be saved and made  into Ice Cream to be used  in the restaurant) use ½ HC & ½ Milk

Week 7 

(Lab 6) 

Thur. 2/29

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 

Thur. 3/7

Midterm Exam 




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

After presentations we will take the written  


March 11-15

Spring Break


No school!!


Week 9 

(Lab 7) 

    Thur. 3/21




Definitions for 2nd assignment 

(Posted to BB) 

Due 4/4 midnight

-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

Week 10 

(Lab 8) 

Thur. 3/28

Yeast Breads 

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

-Procedures for mixing yeast dough 

-Storing breads/dough for 

future uses

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-p.136 (Chef will prepare one pot of water to be used by the class for poaching bagels.)


Week 11 

(Lab 9) 

Thur. 4/4

Enriched Breads 

-Learning the differences 

between Puff/Croissant/Danish dough 

-Learn the difference of an 

Enriched Yeast dough and 

Laminated Dough - 

What is 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 

Buns-recipe Rich Sweet  Dough - p. 184 (Chef will  explain how to prepare.) 

-Milk Bread-p. 132 (Milk bread will be portioned 

out into 4 portions to 

be braided. Center will 

have the addition of 

marmalade down 

center with sliced 

almonds for garnish 

before baking.)


Week 12 

(Lab 10) 

Thur. 4/11

Short Dough 

-Working with puff pastry 

dough and phyllo pastry dough. -How to handle each of these items for a successful end  


-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 

-Palmiers-p.328 & - 

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)

Thur. 4/18

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  



Homework-A two 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 14 

 (Lab 12) 

Tues. 4/25

Savory Baking 

Cake Decorating

Field Trip Paper due!!

Utilizing techniques learned  over this semester we will  

create savory baked pastries 

Students will divide, fill, crumb  coat, ice and decorate a cake

Review recipes for practical  exams given by the chef

All teams will make: 

Quiche Lorraine -Chef Recipe 

Leek & Mushroom 

Tart-Chef Recipe


Swiss Meringue  

Buttercream - Chef  


We will use the Pie and Tart doughs made in  

Lab #2


Week 15 



Tues. 4/30


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  

Tues. 5/7

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 T W 2:30 PM - 4:00 PM HLC 2.1317.01

NOTE If you need to make an appointment outside of office hours please email me at

Published: 01/29/2024 13:16:04