DESSERTS FOR SPECIAL DIETS

Catalog description

Using concepts and skills learned in previous baking and pastry courses. This course focuses on the use of ingredients and skills in dessert making to address health conditions and diseases, diets, and eating patterns. In addition, this course compares and contrasts traditional ingredients in confectionery in order to prepare healthier products that meet nutritional specifications. Through these tasks students will develop their critical thinking skills. Production focuses on modifying ingredients using sci entific reasoning for not losing sight of the sensory elements of baked goods. Production covers all aspects of baking, from basic baked items to more elaborate desserts practicing different cooking methods and sanitation and hygiene rules. The course will use the Internet as a research tool and email as a communication tool. The MS Word program will be used to write projects.