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HCM178

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Special Diets and Healthful Baking

Business and Social Sciences Division CLC - College of Lake County

Course Description

In this course students will focus on identifying and describing nutritional concerns associated with baked goods and desserts. Upon completion of this course, students will identify and describe allergy and food intolerance concerns and learn ways to modify or substitute alternative ingredients for fat, dairy, sugar, gluten and soy in baking formulas for people with specialized diets.

Minimum Credit Hours

3

Maximum Credit Hours

3

Lecture - Lab Hours

1-4

PCS Code

1.2

Requirements

Prerequisite: HCM 170 (C or better). Course fee

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