PAS 120 — Nutritional Baking and Cuisine 3 Credits. 1 Lecture Hour. 4 Lab Hours

A course on producing nutritional baked goods. Topics include: proper use of a knife, basic savory cooking techniques, nutritional significance of ingredients; replacements for fat, dairy, gluten, and sugar; and techniques for recipe modification. Prerequisites: DT 120 and PAS 100 and PAS 105 (minimum grade C for all) View Sections Instructor Consent Required

Prerequisites: DT 120, PAS 100, PAS 105