CUL 131 — Experimental Baking Techniques
This course provides the opportunity to discover functions of bakeshop ingredients through lab experiments and explore the chemical and physical changes in foods that occur during baking. T opics include wheat and grains, sugar and sweeteners, fats and oils, egg products, leavening agents and dairy products. NOTE: Students who have not completed CUL 116 but possess a valid ServSafe Food Protection Manager Certification or Illinois Food Handler Certification should contact the program coordinator for CUL 116 credit.
Prerequisites: CUL 101, CUL 116