BKNG 120 - Baking for Health

Credit Hours: 3
Lecture Hours: 3
Laboratory Hours: 0

Prerequisite(s): CULN 120 and CULN 125 or BKNG 110 and BKNG 115

Restriction(s): None

Corequisite(s): BKNG 125

This course will provide basic principles and facts related to special dietary concerns prevalent among today’s consumers. Strategies for adaptive baking will be discussed and practiced; and healthful ingredients will be introduced. Recipes will be developed and analyzed on the computer for nutritional content. Marketing strategies for specialty baked goods will be developed.

Student Learning Outcomes of the Course:

Describe the function of specialty ingredients.
Identify specialty ingredients designed for dietary restrictions.
Identify quality standards of bakeshop products designed for dietary restrictions.
Modify recipes and techniques of bakeshop products designed for dietary restrictions.
Calculate portion costs.
Recognize and apply available and emerging technologies.
Adhere to classroom policies and demonstrate/exhibit professional behavior.