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Jan 31, 2026
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GRSC 638 - Baking Science II Laboratory Credits 1
The science involved in baking processes of chemically-leavened baked products. This lab will use background theory and hands-on experience in the production of chemically-leavened bakery foods including various cakes, muffins, and cookies. The course will look at the effects of process and ingredient variation on final product attributes using standard test methods and the principal production methods found in industry.
Note
Three hours of lab a week.
Repeat for Credit
N
Requisites
Recommended prerequisite: GRSC 637 or concurrent enrollment.
Typically Offered
Spring
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