Nov 28, 2020  
2020-2021 Undergraduate and Graduate Academic Catalog July 2020 
    
2020-2021 Undergraduate and Graduate Academic Catalog July 2020
Add to Portfolio (opens a new window)

Advanced Baking Principles (BAKE-251)

3.0 credits
An examination of baking methods and principles from a nutritional and chemical/physical point of view. Students will conduct experiments (using controlled formulas) and nutritional analyses on various baking ingredients and products in order to develop a better understanding of baking principles. Topics include preparation of common products with a variety of ingredients; diets such as vegan, diabetic, and gluten-free; nutritional labels; and preparation of desserts, breads, and cakes for persons with special dietary needs. Prerequisite(s): Baking & Pastry Practical Examination I (BAKE-151), and Nutrition (CUSC-110) or Introduction to Food Science (CUSC-105).



Add to Portfolio (opens a new window)