BKNG 125 - Baking for Health Laboratory

Credit Hours: 1
Lecture Hours: 0
Laboratory Hours: 4

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

Restriction(s): None

Corequisite(s): BKNG 120

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