CUL-249 Baking for Health

This course will explore the options available for meeting the needs of the customer with dietary restrictions. The student will be introduced to lactose-free, gluten-free, and dairy-free, sugar-free baking. Students will also work with vegan recipes, as well as honey-free and egg-free recipes. Students will also be introduced to the production of pastries using substitute ingredients for health purposes. Healthy and low fat dessert alternative will be introduced. Additional expenses may include supplies, equipment, and/or uniforms.
Prerequisites CUL-145
Gen. Ed. Course No
Mass Transfer Course No
Credits: 3