KBPA 266 Nutritional Baking

Increasingly, professional bakers and pastry chefs are called upon to produce baked goods to conform to special dietary restrictions. In this course, students will adapt formulas according to specific dietary requirements such as: low cholesterol, low fat, gluten allergies, reduced carbohydrates, lactose intolerance, and sugar free. All culinary and baking/pastry lab courses require A C or better for passing grade. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours