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PSTR 1191 Special Topics in Baker/Pastry Chef (1)
This is a WECM course number. Former course prefix/number FHSV 2170.
Prerequisite: None.
Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. (1 Lec., 1 Lab.)
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PSTR 1206 Cake Decorating I (2)
This is a WECM course number. Former course prefix/number FHSV 2271.
Prerequisite: None.
Introduction to skills, concepts and techniques of cake decorating. (1 Lec., 3 Lab.)
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PSTR 1207 Cake Decorating II (2)
This is a WECM course number. Former course prefix/number FHSV 2272.
Prerequisite: PSTR 1206.
A course in decoration of specialized and seasonal products. (1 Lec., 3 Lab.)
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PSTR 1291 Special Topics in Baker/Pastry Chef (2)
This is a WECM course number.
Prerequisite: None.
Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. (2 Lec., 1 Lab.)
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PSTR 1301 Fundamentals of Baking (3)
This is a WECM course number. Former course prefix/number FHSV 1383.
Prerequisite: None.
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 use of proper flours. (2 Lec., 4 Lab.)
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PSTR 1305 Breads and Rolls (3)
This is a WECM course number. Former course prefix/number FHSV 1384.
Prerequisite: None.
Concentration on fundamentals of chemically and yeast raised breads and rolls. Instruction on commercial preparation of a wide variety of products. The student will identify and explain baking terms, ingredients, equipment, and tools; scale and measure ingredients; convert and cost recipes; safely operate baking equipment and tools; and prepare yeast and quick breads and rolls to a commercially acceptable standard. (2 Lec., 4 Lab.)
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PSTR 1310 Pies, Tarts, Teacakes and Cookies (3)
This is a WECM course number. Former course prefix/number FHSV 1383.
Prerequisite: PSTR 1301 or PSTR 1305.
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. (2 Lec., 4 Lab.)
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PSTR 1312 Laminated Dough, Pate a Choux, and Donuts (3)
This is a WECM course number. Former course prefix/number FHSV 1387.
Prerequisite: PSTR 1301 or PSTR 1305.
Focus on preparation of laminated dough's to include puff pastry, croissant, and Danish and a variety of pate a choux (eclair paste) products and donuts. Fillings and finishing techniques included. (2 Lec., 4 Lab.)
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PSTR 1371 Bakery Operations and Management (3)
This is a local need course number. Former course prefix/number FHSV 1385.
Prerequisite: None.
Introduction to management, marketing, supervision and sanitation principles required in retail and wholesale bakery operations. (3 Lec., 1 Lab.)
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PSTR 1391 Special Topics in Baker/Pastry Chef (3)
This is a WECM course number. Former course prefix/number FHSV 2382.
Prerequisite: None.
Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. (2 Lec., 4 Lab.)
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PSTR 2331 Advanced Pastry Shop (3)
This is a WECM course number. Former course prefix/number FHSV 2377.
Prerequisite: None.
A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques. (2 Lec., 4 Lab.)
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Academic Courses
Designated by the Texas Higher Education Coordinating Board for transfer among community colleges and state public four year colleges and universities as freshman and sophomore general education courses.
WECM Courses
Designated by the Texas Higher Education Coordinating Board as workforce education (technical) courses offered for credit and CEUs (Continuing Education Units). While these courses are designed to transfer among state community colleges, they are not designed to automatically transfer to public four year colleges and universities.
