Oct 28, 2021  
2021-2022 Undergraduate and Graduate Academic Catalog 
    
2021-2022 Undergraduate and Graduate Academic Catalog
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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): Nutrition (CUSC-110) or Introduction to Food Science (CUSC-105)



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