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.