Experimental Baking Techniques

Catalog description

This course provides the opportunity to discover functions of bakeshop ingredients through lab experiments and explore the chemical and physical changes in foods that occur during baking. Topics include wheat and grains, sugar and sweeteners, fats and oils, egg products, leavening agents and dairy products. NOTE: Students who have not completed CUL 116 but possess avalid ServSafe® Food Protection Manager Certification or Illinois Food Handler Certification should contact the program coordinator for CUL 116 credit.