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Mar 29, 2024
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GRSC 737 - Baking Science IICredits: (3) Course includes study of physical, chemical, and functional properties of ingredients and processes used in production of bakery products, including cakes, cookies, doughnuts, breads and related products. Shelf-life control and packaging of baked products is also discussed. Total quality programs, specification programs and management of distribution and purchasing systems will also be included in lectures.
Note Three hours of lecture a week.
Requisites Rec. Pr.: GRSC 635.
When Offered II
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