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×Manchester, New Hampshire
A lab format is used to introduce students to technique for fundamental baking practices that apply to ingredients used in the accommodation of food allergies and restricted diets. The production of cakes, cookies, muffins, tarts, custards, and breads will be covered. Emphasis will be placed on accurate measuring, correctly applied technique, modifying traditional techniques, the practice of safety and sanitation throughout processes, and evaluation of final product.
Units: 3.0