CUA 269 Dietary Baking
2 Credit Hours • 45 Contact Hours (Lecture/Lab Combination)
Prerequisite: CUA 145
Provide the student with the development and production of bakery products that focus on common food allergens, intolerances and health aspects. Students will prepare a variety of gluten free bakery products that address celiac disease, and other products that address common health related issues. There will be an emphasis in the use of product substitutions including: fats, sweeteners, and dairy in baking. Students will also analyze the nutritive value of ingredient refinement.