BAKG2009 - Baking Science and Technology
This course focuses on understanding additives and their relation to product shelf life extension. Ingredient function and flavor interactions will be explored. Practical application of trouble shooting strategies will enhance student’s ability to modify formulas.
This course is available to students in the Baking and Pastry Arts program. Pre-Requisite:
||Jan 6 to Feb 7, 2020
||Apr 6 to 24, 2020
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