This course provides students an overview of basic nutrition and how to provide the consumers with various diet conditions nutritionally sound baked products using alternative baking ingredients and techniques. Students will bake and finish products to accommodate gluten free, diabetic, vegan, and allergy related conditions. The course will explore the use of alternative grains, sweeteners, and binders. Upon successful course completion, students will demonstrate how to develop and execute recipes designed to meet the needs of customers with specialty diets.
BPA245 Alternative Baking