GRSC 637 - Baking Science II

Credits: 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:
Recommended Prerequisite: GRSC 635.

Typically Offered
Spring

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GRSC 637 - Baking Science II