Designing Healthy Desserts

Catalog description

This course introduces how baking works through an understanding of the ingredients used in baking and pastry. Students run experiments in order to learn about ingredients and understand how ingredients change during production and interaction with other ingredients. In addition, this course presents methods to develop baked goods and desserts by creating new products that are healthier or by substituting ingredients in traditional desserts to make them conform to specific dietary specifications. The production focuses on modifying ingredients in desserts while retaining quality and visual appeal. Students are encouraged to utilize their knowledge of sound nutrition principles to develop original creations. The production covers all aspects of the pastry shop from basic baked items to more elaborate desserts.