Niagara College

Description:

The contemporary baking and pastry commercial industry must consider nutritional, cultural, or medical prohibitions and/or public preferences when developing new products or modifying traditional ones. In this course, students will develop skills to critically evaluate the impact of ingredient modification and substitution upon baked goods. Students will focus on the various properties of baked goods and learn how to judge quality and detect potential defects in products. 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.