31314393Dietary Baking
Course Information
Description
With dietary concerns more of an issue, students will gain knowledge on how to produce delicious bakery products that fit within particular dietary parameters. Vegan, wheat-free, and low fat are some of the specific health concerns that will be addressed. Ingredient substitutions will be discussed as well as how to modify a recipe. Lowfat, gluten-free, and vegan cookies and cakes will be made in the lab. Safe use of bakery equipment and proper sanitation procedures are emphasized.
Total Credits
1
Course Competencies
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Prepare low fat bakery productsAssessment StrategiesIn the production of two low fat bakery recipesFollowing standardized recipesWhen the products meet national lowfat guidelinesCriteriaLearner chooses low fat ingredientsLearner follows recipesLearner bakes products to doneness according to the recipesLearner follows safety and sanitation proceduresProducts pass the taste test performed in the labProducts conform to national low fat criteria
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Prepare vegan bakery productsAssessment StrategiesIn the production of two Vegan bakery recipesFollowing standardized recipesWhen the products meet vegan guidelinesCriteriaLearner chooses non-animal ingredientsLearner follows recipesLearner bakes products to doneness according to the recipesLearner follows safety and sanitation proceduresProducts pass the taste test performed in the labProducts conform to Vegan criteria.
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Prepare gluten-free bakery productsAssessment StrategiesIn the production of four gluten-free bakery recipesFollowing standardized recipesWhen the products meet gluten-free guidelinesCriteriaLearner chooses gluten-free ingredientsLearner follows recipesLearner bakes products to doneness according to the recipesLearner follows safety and sanitation proceduresProducts pass the taste test performed in the labProducts conform to gluten-free criteria