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Nov 14, 2024
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2024 - 2025 College Catalog
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BKNG 125 - Baking for Health Laboratory Credit Hours: 1 Lecture Hours: 0 Laboratory (or Other) Hours: 4
Prerequisite(s): CULN 120 and CULN 125 or BKNG 110 and BKNG 115 Corequisite(s): BKNG 120 Restriction(s): None
This course will provide the student an opportunity to practice strategies for adaptive baking in a laboratory setting. Recipes will be produced and analyzed for special dietary concerns focusing on Gluten Free, Vegan, Dairy Free and Sugar Substitutions; products will be evaluated using bakery quality standards. Recipes will be analyzed on the computer for nutritional content.
Student Learning Outcomes of the Course:
- Identify and use specialty ingredients.
- Identify quality standards of bakeshop products designed for dietary restrictions.
- Produce bakeshop items designed for dietary restrictions.
- Store and handle food products in a manner following quality and safety guidelines for each item.
- Develop appropriate time on task skills relative to industry standards.
- Recognize and apply available and emerging technologies.
- Adhere to classroom policies and demonstrate/exhibit professional behavior
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