Niagara College

Description:

The contemporary baking and pastry commercial industry requires consideration of nutritional, cultural or medical prohibitions and/or public preferences when developing new products or modifying traditional products accordingly. In this course, students will develop skills to critically evaluate the impact of ingredient modification and substitution upon baked goods. Students will focus upon the various properties of baked goods and learn how to judge quality and detect potential defects in products using industry-standard sensory and scientific approaches. Experimental design processes will be used to adapt and modify products to test the effect of alternative ingredients on final product quality. Knowledge of nutritional and other ingredient labelling will be applied.