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Dec 13, 2024
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2021-2022 Catalog [ARCHIVED CATALOG]
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CUL 271 - Gluten-Free Breads and Desserts (3 Credits) This course is designed to introduce students to the basic principles of cooking gluten-free breads and desserts. Topics include various vegetable-based, gluten-free flours, cakes, cookies, pasta, dessert construction and safe food handling. Proper chef attire is required to be admitted into the laboratory. Lecture Hours: 20. Laboratory Hours: 36. Prerequisite(s): CUL 140 . Materials Fee: $100. Usually offered in the spring.
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