SCI 1055 - Baking Science

Institution:

Johnson & Wales University-North Miami

Subject:

Description:

This course introduces basic scientific principles through an understanding of the functionality of ingredients in baking and pastry. Students run controlled experiments following the scientific method to learn about food ingredients and to understand the physical and chemical changes that occur during production. Emphasis is placed on explaining how the chemical and physical structure of ingredients affects the functions and their interactions with other ingredients. Quarter Credit Hours 4.5

Credits:

4.50

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.jwu.edu

Phone Number:

(305) 892-7000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Quarter

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