Course

31314393 Dietary 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 (Course Outcomes)
  1. Prepare low fat bakery products
    Assessment Strategies
    In the production of two low fat bakery recipes
    Following standardized recipes
    When the products meet national lowfat guidelines
    Criteria
    Learner chooses low fat ingredients
    Learner follows recipes
    Learner bakes products to doneness according to the recipes
    Learner follows safety and sanitation procedures
    Products pass the taste test performed in the lab
    Products conform to national low fat criteria

  2. Prepare vegan bakery products
    Assessment Strategies
    In the production of two Vegan bakery recipes
    Following standardized recipes
    When the products meet vegan guidelines
    Criteria
    Learner chooses non-animal ingredients
    Learner follows recipes
    Learner bakes products to doneness according to the recipes
    Learner follows safety and sanitation procedures
    Products pass the taste test performed in the lab
    Products conform to Vegan criteria.

  3. Prepare gluten-free bakery products
    Assessment Strategies
    In the production of four gluten-free bakery recipes
    Following standardized recipes
    When the products meet gluten-free guidelines
    Criteria
    Learner chooses gluten-free ingredients
    Learner follows recipes
    Learner bakes products to doneness according to the recipes
    Learner follows safety and sanitation procedures
    Products pass the taste test performed in the lab
    Products conform to gluten-free criteria