Mar 28, 2024  
2021-2022 Undergraduate Catalog 
    
2021-2022 Undergraduate Catalog [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

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


KSIS Course Search




Add to Portfolio (opens a new window)