CUL268 — Special Dietary Baking and Advanced Techniques
Introduction to the concepts of common food allergies. Apply this knowledge to baking and pastry production, manipulating and substituting ingredients to meet the goals of dietary restrictions such as lactose and glucose intolerance, food allergies, decreased sugar and fats for diabetic, cardiac and weight loss diets, and preparing delicious products for vegans. Explore advanced techniques in baking including current industry trends, high volume production, quality control, and bakery business start up. Prerequisite: CUL160.