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