Course

31314311 Baking and Nutrition
Course Information
Description
Students will learn about the essential principles of nutrition and how they relate to baking. Topics will include understanding food labels, analyzing the nutritional content of ingredients, and incorporating healthier alternatives into baking recipes. Emphasis will be placed on understanding the role of carbohydrates, fats, proteins, vitamins, and minerals in baking, as well as exploring dietary restrictions and preferences such as gluten-free, vegan, and low-sugar options.
Total Credits
1
Prior Learning Assessment
  • Exam-College Developed Challenge Exam
Course Competencies (Course Outcomes)
  1. Analyze the role of the six essential nutrients in baking
    Assessment Strategies
    Quiz and/or Exam
    Criteria
    Identify the biological functions of carbohydrates, fats, proteins, vitamins, minerals, and water within the human body
    Explain how specific macronutrients (e.g., gluten proteins, saturated fats, simple sugars) provide structure, aeration, and tenderness in baked goods
    Evaluate the chemical changes that occur in nutrients during the mixing and baking processes

  2. Evaluate dietary guidelines and food labeling standards
    Assessment Strategies
    Quiz and/or exam
    Criteria
    Interpret the Dietary Guidelines for Americans and MyPlate standards to determine nutritional goals for various demographic groups
    Calculate the nutritional density of a standard bakery recipe using standardized food labels and ingredient databases
    Verify the accuracy of nutrient content claims (e.g., "low fat," "high fiber") based on FDA regulatory requirements

  3. Examine healthy ingredient substitutions and preparation techniques
    Assessment Strategies
    Quiz and/or Exam
    Criteria
    Select substitutes for fats and sugars that maintain the integrity of the final product
    Identify techniques for reducing sodium and caloric density while maximizing flavor through the use of spices, extracts, and high-quality whole foods
    Use effective mixing methods to manage gluten development and protein structure when using alternative flours or plant-based proteins

  4. Modify recipes for special dietary requirements
    Assessment Strategies
    Quiz and/or Exam
    Criteria
    Redesign traditional formulas to create high-quality gluten-free, vegan, and allergen-aware baked goods
    Adjust recipes to meet specific medical dietary needs
    Develop a modified menu plan that balances nutritional requirements with consumer preferences for texture, appearance, and taste