HCBD 100Baking and Desserts –2.0
This course explores the fundamentals of baking, from classic techniques to modern alternatives. Students prepare baked goods and desserts that meet special dietary needs, such as vegan, wheat-free, gluten-free, and dairy-free. We study the principles of converting conventional baking recipes to alternatives featuring whole-grain flours and less-refined sweeteners, without sacrificing taste or texture. Students explore how to make yeasted breads, classic desserts, quick breads and cakes. The course concludes with the principles of the modern dessert plate.
- Subject
- HCBD
- Credits (min)
- 2
- Credits (max)
- 2
- Credit unit
- Credit Hours
- Type
- course
- Edition
- 2025-2026
- Source
- www.ice.edu