HRI 288 - Health-Conscious Baking at Reynolds Community College

Course Description

Effective: 2015-01-01

Provides students with an understanding of the ingredients and methods used in creating healthy and special needs breads, pastries, cookies, and other desserts.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits

General Course Purpose

This course consists of a study of healthy and special needs baking and pastry. Students gain practical experience by applying methods of production to low-fat and fat-free cakes, pastry work, yeast products, quick breads, and the ingredients that comprise them. Discussion and lab activities address accommodation of special needs, including celiac disease, diabetes, vegan, and other special requirements. This course also introduces students to healthier ingredient alternatives and the cost-benefit decisions involved.

Course Objectives

Major Topics to be Included

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