Faculty

PSTR-1301 Fundamentals of Baking

Jessep Myers

Credit Spring 2026

Section(s)

PSTR-1301-001 (18298)
LEC F 9:00am - 10:40am HLC HLC2 1302

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

PSTR-1301-005 (26001)
LEC Th 4:30pm - 6:10pm HLC HLC2 1302

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

Course Requirements

Please note that schedule changes may occur during the semester and any changes

will be announced in class and posted as a Blackboard announcement.

Week	Date	Class	Lecture	Assigned Reading	Lab Recipes
Week 1	Thurs. 1/22	Basic Principles Spice, nut, and seed ID	Introduction, Course Outline, Kitchen Tour	None	Recipes for next week will be assigned
Week 2	Thurs. 1/29	Basic Mixing Methods – Quick Breads	Learn basic mixing methods (creaming, biscuit, muffin) and chemical leaveners.	Chapter 4: Ingredients (pp. 53-90) Chapter 10: Mixing Methods (pp. 211-216)	Creaming Method: Date Nut Bread (½ recipe) p.223 Sub pecan nuts Pumpkin Muffins (½ recipe) p.225 Double Chocolate Muffins (½ recipe) p.226 Almond Poppy Seed Muffins (½ recipe) p.224 Lemon Poppy Seed Muffins (Lemon Variation) (½ recipe) p.224 Orange Blackberry Muffins (Almond Poppy recipe omit poppy seeds and almond extract. Add zest of 1 orange and 1.5-2 cups blackberries) (½ recipe) p. 224 Muffin Method: Zucchini Carrot Nut Muffins (½ recipe) Recipe in Black Board Lemon Blueberry Muffins (Plain Muffin variation) ¼ recipe) p. 218 Bran Muffins (Plain Muffin variation) (1/4 recipe) p. 218 Bran Muffins with Raisins (Plain Muffin variation) (1/4 recipe) p. 218 Banana Bread Recipe in Black Board Morning Glory Muffins Recipe in Black Board
Week 3	Thurs. 2/5	Scones, Biscuits, and Pie Dough	Learn rolling pie dough, storage, and differences between creaming and biscuit methods.	Chapter 13: Pie Doughs (pp. 280-282) Rolling Out Pie Dough (p. 285) Types of Doughs (p. 312)	Biscuit Method: Scones (½ recipe) p. 221 Use ½ milk & ½ cream Pie Dough (U.S. Measure) (Full recipe) p. 283 Pate Sucre (full recipe) Recipe in Black Board These will be prepared and saved for pie/tart week.
Week 4	Thurs 2/12	Cookies and Brownies Quiz #1 Homework #1 due next week. Definition words in Black Board.	Types of cookies, mixing methods, cookie textures, and dough storage.	Chapter 18: Cookies (pp. 475-484)	Spritz Cookies (½ recipe) p. 495 Use 3oz. Butter and 4oz. Bread flour Earl Grey Tea Cookies (Recipe in Black Board) Brownies (Recipe in Black Board)
Week 5	Thurs. 2/19	Foaming and Hi-ratio Methods Homework #1 Due (Definitions)	Learn foaming methods, whipped cream stages, and cake types	Chapter 12: Basic Foams, Whipped Cream & Meringues (pp. 255-259) Chapter 16: Angel Food Cake (p. 382) Two-Stage Method (p. 378)	Angel Food Cake (½ recipe) p. 403 Swiss Roll (½ recipe) p. 402 Whipped cream (Chef demo) Yellow Cake (Recipe in Black Board)
Week 6	Thurs. 2/26	Custards & Creams Quiz #2	Stirred vs. baked custards, uses, storage, and shelf life	Chapter 19: Custards (pp. 511-515) Custard Sauces (p. 260)	Crème Brûlée (½ recipe) p. 517 (Use fresh egg yolks and a cinnamon stick) Crème Anglaise (½ recipe) p. 261 Use ½ milk & ½ cream (fresh yolks)
Week 7	Thurs. 3/5	Pâte à Choux & Pastry Cream	Types of pâte à choux and puff pastry, piping techniques	Chapter 14: Eclair Paste (pp. 329-330)	Pâte à Choux (Full recipe) p. 330 Pastry Cream (½ recipe) p. 263 Practice piping for eclairs, cream puffs.
Week 8	Thurs. 3/12	Midterm Exam	Presentations	Students present projects, followed by midterm. (Midterm taken in ACCelerator)	None
	Thurs. 3/19	Spring Break	No Class
Week 9	Thurs. 3/26	Pies, Tarts & Quiche	Handling, rolling, and shaping dough for pies and tarts, pie finishes.	Chapter 13: Pies (pp. 284-291) Chapter 15: Rolling out tart shells (p. 351)	Fresh Fruit Tart p. 352 for procedure Apple Pie with Streusel Topping (Full recipe per person) p. 294 - Use Old Fashioned Method p.295 Quiche Lorraine (Recipe in Black Board)
Week 10	Thurs. 4/2	Lean Doughs Quiz #3	Yeast types, mixing methods, storing dough	Chapter 5: Basic Baking Principles (pp. 93-101) Chapter 6: Understanding Yeast Dough (pp. 117-125)	Italian Bread (Full recipe) p. 127 Bagels (Full recipe) p. 136
Week 11	Thurs. 4/9	Enriched Breads Homework #2 due next week. Definition words in Black Board.	Differences between puff/croissant/danish dough and enriched vs. laminated dough	Chapter 9: Rich Yeast Doughs (pp. 181-183) Laminated Doughs (pp. 188-189)	Rich Sweet Dough (Full recipe) p. 184 Milk Bread (Full recipe) p. 132
Week 12	Thurs. 4/16	Field Trip to Central Market & Whole Foods Market 2nd Assignment due!		None	Write a 1-page paper on the field trip (due the following week)
Week 13	Thurs. 4/23	Phyllo & Puff Dough/ Leek Tart Field trip papers due	Handling puff pastry and phyllo dough	None	Turnovers p. 322 for method Palmiers p. 326 for method Phyllo Apple Strudel (½ recipe for filling) p. 339 p. 338 for assembly method Leek and Mushroom Tart (Recipe in Black Board)
Week 14	Thurs. 4/30	Cake Decorating Quiz #4			Swiss Meringue (Recipe in Black Board) per student
Week 15	Thurs. 5/7	Practical Exam	Students will demonstrate learned techniques	Study for Final Exam	Practical exam: Students will work individually
Week 16	Thurs.5/14	Kitchen Cleaning & Final Exam	Final Exam will be given in person	None	Clean kitchen

Readings

Please note that schedule changes may occur during the semester and any changes

will be announced in class and posted as a Blackboard announcement.

Week	Date	Class	Lecture	Assigned Reading	Lab Recipes
Week 1	Thurs. 1/22	Basic Principles Spice, nut, and seed ID	Introduction, Course Outline, Kitchen Tour	None	Recipes for next week will be assigned
Week 2	Thurs. 1/29	Basic Mixing Methods – Quick Breads	Learn basic mixing methods (creaming, biscuit, muffin) and chemical leaveners.	Chapter 4: Ingredients (pp. 53-90) Chapter 10: Mixing Methods (pp. 211-216)	Creaming Method: Date Nut Bread (½ recipe) p.223 Sub pecan nuts Pumpkin Muffins (½ recipe) p.225 Double Chocolate Muffins (½ recipe) p.226 Almond Poppy Seed Muffins (½ recipe) p.224 Lemon Poppy Seed Muffins (Lemon Variation) (½ recipe) p.224 Orange Blackberry Muffins (Almond Poppy recipe omit poppy seeds and almond extract. Add zest of 1 orange and 1.5-2 cups blackberries) (½ recipe) p. 224 Muffin Method: Zucchini Carrot Nut Muffins (½ recipe) Recipe in Black Board Lemon Blueberry Muffins (Plain Muffin variation) ¼ recipe) p. 218 Bran Muffins (Plain Muffin variation) (1/4 recipe) p. 218 Bran Muffins with Raisins (Plain Muffin variation) (1/4 recipe) p. 218 Banana Bread Recipe in Black Board Morning Glory Muffins Recipe in Black Board
Week 3	Thurs. 2/5	Scones, Biscuits, and Pie Dough	Learn rolling pie dough, storage, and differences between creaming and biscuit methods.	Chapter 13: Pie Doughs (pp. 280-282) Rolling Out Pie Dough (p. 285) Types of Doughs (p. 312)	Biscuit Method: Scones (½ recipe) p. 221 Use ½ milk & ½ cream Pie Dough (U.S. Measure) (Full recipe) p. 283 Pate Sucre (full recipe) Recipe in Black Board These will be prepared and saved for pie/tart week.
Week 4	Thurs 2/12	Cookies and Brownies Quiz #1 Homework #1 due next week. Definition words in Black Board.	Types of cookies, mixing methods, cookie textures, and dough storage.	Chapter 18: Cookies (pp. 475-484)	Spritz Cookies (½ recipe) p. 495 Use 3oz. Butter and 4oz. Bread flour Earl Grey Tea Cookies (Recipe in Black Board) Brownies (Recipe in Black Board)
Week 5	Thurs. 2/19	Foaming and Hi-ratio Methods Homework #1 Due (Definitions)	Learn foaming methods, whipped cream stages, and cake types	Chapter 12: Basic Foams, Whipped Cream & Meringues (pp. 255-259) Chapter 16: Angel Food Cake (p. 382) Two-Stage Method (p. 378)	Angel Food Cake (½ recipe) p. 403 Swiss Roll (½ recipe) p. 402 Whipped cream (Chef demo) Yellow Cake (Recipe in Black Board)
Week 6	Thurs. 2/26	Custards & Creams Quiz #2	Stirred vs. baked custards, uses, storage, and shelf life	Chapter 19: Custards (pp. 511-515) Custard Sauces (p. 260)	Crème Brûlée (½ recipe) p. 517 (Use fresh egg yolks and a cinnamon stick) Crème Anglaise (½ recipe) p. 261 Use ½ milk & ½ cream (fresh yolks)
Week 7	Thurs. 3/5	Pâte à Choux & Pastry Cream	Types of pâte à choux and puff pastry, piping techniques	Chapter 14: Eclair Paste (pp. 329-330)	Pâte à Choux (Full recipe) p. 330 Pastry Cream (½ recipe) p. 263 Practice piping for eclairs, cream puffs.
Week 8	Thurs. 3/12	Midterm Exam	Presentations	Students present projects, followed by midterm. (Midterm taken in ACCelerator)	None
	Thurs. 3/19	Spring Break	No Class
Week 9	Thurs. 3/26	Pies, Tarts & Quiche	Handling, rolling, and shaping dough for pies and tarts, pie finishes.	Chapter 13: Pies (pp. 284-291) Chapter 15: Rolling out tart shells (p. 351)	Fresh Fruit Tart p. 352 for procedure Apple Pie with Streusel Topping (Full recipe per person) p. 294 - Use Old Fashioned Method p.295 Quiche Lorraine (Recipe in Black Board)
Week 10	Thurs. 4/2	Lean Doughs Quiz #3	Yeast types, mixing methods, storing dough	Chapter 5: Basic Baking Principles (pp. 93-101) Chapter 6: Understanding Yeast Dough (pp. 117-125)	Italian Bread (Full recipe) p. 127 Bagels (Full recipe) p. 136
Week 11	Thurs. 4/9	Enriched Breads Homework #2 due next week. Definition words in Black Board.	Differences between puff/croissant/danish dough and enriched vs. laminated dough	Chapter 9: Rich Yeast Doughs (pp. 181-183) Laminated Doughs (pp. 188-189)	Rich Sweet Dough (Full recipe) p. 184 Milk Bread (Full recipe) p. 132
Week 12	Thurs. 4/16	Field Trip to Central Market & Whole Foods Market 2nd Assignment due!		None	Write a 1-page paper on the field trip (due the following week)
Week 13	Thurs. 4/23	Phyllo & Puff Dough/ Leek Tart Field trip papers due	Handling puff pastry and phyllo dough	None	Turnovers p. 322 for method Palmiers p. 326 for method Phyllo Apple Strudel (½ recipe for filling) p. 339 p. 338 for assembly method Leek and Mushroom Tart (Recipe in Black Board)
Week 14	Thurs. 4/30	Cake Decorating Quiz #4			Swiss Meringue (Recipe in Black Board) per student
Week 15	Thurs. 5/7	Practical Exam	Students will demonstrate learned techniques	Study for Final Exam	Practical exam: Students will work individually
Week 16	Thurs.5/14	Kitchen Cleaning & Final Exam	Final Exam will be given in person	None	Clean kitchen

Course Subjects

Please note that schedule changes may occur during the semester and any changes

will be announced in class and posted as a Blackboard announcement.

Week	Date	Class	Lecture	Assigned Reading	Lab Recipes
Week 1	Thurs. 1/22	Basic Principles Spice, nut, and seed ID	Introduction, Course Outline, Kitchen Tour	None	Recipes for next week will be assigned
Week 2	Thurs. 1/29	Basic Mixing Methods – Quick Breads	Learn basic mixing methods (creaming, biscuit, muffin) and chemical leaveners.	Chapter 4: Ingredients (pp. 53-90) Chapter 10: Mixing Methods (pp. 211-216)	Creaming Method: Date Nut Bread (½ recipe) p.223 Sub pecan nuts Pumpkin Muffins (½ recipe) p.225 Double Chocolate Muffins (½ recipe) p.226 Almond Poppy Seed Muffins (½ recipe) p.224 Lemon Poppy Seed Muffins (Lemon Variation) (½ recipe) p.224 Orange Blackberry Muffins (Almond Poppy recipe omit poppy seeds and almond extract. Add zest of 1 orange and 1.5-2 cups blackberries) (½ recipe) p. 224 Muffin Method: Zucchini Carrot Nut Muffins (½ recipe) Recipe in Black Board Lemon Blueberry Muffins (Plain Muffin variation) ¼ recipe) p. 218 Bran Muffins (Plain Muffin variation) (1/4 recipe) p. 218 Bran Muffins with Raisins (Plain Muffin variation) (1/4 recipe) p. 218 Banana Bread Recipe in Black Board Morning Glory Muffins Recipe in Black Board
Week 3	Thurs. 2/5	Scones, Biscuits, and Pie Dough	Learn rolling pie dough, storage, and differences between creaming and biscuit methods.	Chapter 13: Pie Doughs (pp. 280-282) Rolling Out Pie Dough (p. 285) Types of Doughs (p. 312)	Biscuit Method: Scones (½ recipe) p. 221 Use ½ milk & ½ cream Pie Dough (U.S. Measure) (Full recipe) p. 283 Pate Sucre (full recipe) Recipe in Black Board These will be prepared and saved for pie/tart week.
Week 4	Thurs 2/12	Cookies and Brownies Quiz #1 Homework #1 due next week. Definition words in Black Board.	Types of cookies, mixing methods, cookie textures, and dough storage.	Chapter 18: Cookies (pp. 475-484)	Spritz Cookies (½ recipe) p. 495 Use 3oz. Butter and 4oz. Bread flour Earl Grey Tea Cookies (Recipe in Black Board) Brownies (Recipe in Black Board)
Week 5	Thurs. 2/19	Foaming and Hi-ratio Methods Homework #1 Due (Definitions)	Learn foaming methods, whipped cream stages, and cake types	Chapter 12: Basic Foams, Whipped Cream & Meringues (pp. 255-259) Chapter 16: Angel Food Cake (p. 382) Two-Stage Method (p. 378)	Angel Food Cake (½ recipe) p. 403 Swiss Roll (½ recipe) p. 402 Whipped cream (Chef demo) Yellow Cake (Recipe in Black Board)
Week 6	Thurs. 2/26	Custards & Creams Quiz #2	Stirred vs. baked custards, uses, storage, and shelf life	Chapter 19: Custards (pp. 511-515) Custard Sauces (p. 260)	Crème Brûlée (½ recipe) p. 517 (Use fresh egg yolks and a cinnamon stick) Crème Anglaise (½ recipe) p. 261 Use ½ milk & ½ cream (fresh yolks)
Week 7	Thurs. 3/5	Pâte à Choux & Pastry Cream	Types of pâte à choux and puff pastry, piping techniques	Chapter 14: Eclair Paste (pp. 329-330)	Pâte à Choux (Full recipe) p. 330 Pastry Cream (½ recipe) p. 263 Practice piping for eclairs, cream puffs.
Week 8	Thurs. 3/12	Midterm Exam	Presentations	Students present projects, followed by midterm. (Midterm taken in ACCelerator)	None
	Thurs. 3/19	Spring Break	No Class
Week 9	Thurs. 3/26	Pies, Tarts & Quiche	Handling, rolling, and shaping dough for pies and tarts, pie finishes.	Chapter 13: Pies (pp. 284-291) Chapter 15: Rolling out tart shells (p. 351)	Fresh Fruit Tart p. 352 for procedure Apple Pie with Streusel Topping (Full recipe per person) p. 294 - Use Old Fashioned Method p.295 Quiche Lorraine (Recipe in Black Board)
Week 10	Thurs. 4/2	Lean Doughs Quiz #3	Yeast types, mixing methods, storing dough	Chapter 5: Basic Baking Principles (pp. 93-101) Chapter 6: Understanding Yeast Dough (pp. 117-125)	Italian Bread (Full recipe) p. 127 Bagels (Full recipe) p. 136
Week 11	Thurs. 4/9	Enriched Breads Homework #2 due next week. Definition words in Black Board.	Differences between puff/croissant/danish dough and enriched vs. laminated dough	Chapter 9: Rich Yeast Doughs (pp. 181-183) Laminated Doughs (pp. 188-189)	Rich Sweet Dough (Full recipe) p. 184 Milk Bread (Full recipe) p. 132
Week 12	Thurs. 4/16	Field Trip to Central Market & Whole Foods Market 2nd Assignment due!		None	Write a 1-page paper on the field trip (due the following week)
Week 13	Thurs. 4/23	Phyllo & Puff Dough/ Leek Tart Field trip papers due	Handling puff pastry and phyllo dough	None	Turnovers p. 322 for method Palmiers p. 326 for method Phyllo Apple Strudel (½ recipe for filling) p. 339 p. 338 for assembly method Leek and Mushroom Tart (Recipe in Black Board)
Week 14	Thurs. 4/30	Cake Decorating Quiz #4			Swiss Meringue (Recipe in Black Board) per student
Week 15	Thurs. 5/7	Practical Exam	Students will demonstrate learned techniques	Study for Final Exam	Practical exam: Students will work individually
Week 16	Thurs.5/14	Kitchen Cleaning & Final Exam	Final Exam will be given in person	None	Clean kitchen

Student Learning Outcomes/Learning Objectives

COURSE RATIONALE:

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.

COURSE 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

LEARNING OUTCOMES:

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 cakes and genoise, and product finishes such as washes, glazes, icings, frostings and fillings.
Demonstrate proper storage techniques for all baking products.

INSTRUCTIONAL METHODOLOGY:

Lecture/Lab/Field Trips (When Possible)

STUDENT TECHNOLOGY SUPPORT

Austin Community College provides free, secure drive-up WiFi to students and employees in the parking lots of all campus locations. WiFi can be accessed seven days a week, 7 am to 11 pm. Additional details are available at https://www.austincc.edu/sts.

Students who do not have the necessary technology to complete their ACC courses can request to borrow devices from Student Technology Services. Available devices include iPads, webcams, headsets, calculators, etc. Students must be registered for a credit course, Adult Education, or Continuing Education course to be eligible. For more information, including how to request a device, visit http://www.austincc.edu/sts.

Student Technology Services offers phone, live-chat, and email-based technical support for students and can provide support on topics such as password resets, accessing or using Blackboard, access to technology, etc. To view hours of operation and ways to request support, visit http://www.austincc.edu/sts.