BAK 233 Food Sensitivities and Spa Desserts
This course is designed to introduce preparation and production methods for bakery and pastry products for food sensitivities. This course includes theory and production of desserts, breakfast items, cakes, and cookies designed for low fat, gluten-free, lactose intolerant, diabetic, and vegan people. This course has food and supplemental instructional fees. Prerequisite: CUL160, passing score on the ServSafe certification or equivalent. Lecture Hours: 25; Lab Hours: 40.
Prerequisite
( CUL160 D- O CUL160 TC ) A