PAS 120 Nutritional Baking and Cuisine 3 Credits. 1 Lecture Hour. 4 Lab Hours.
A course on producing nutritional baked goods. Topics include: proper use of a knife, basic savory cooking techniques, nutritional significance of ingredients; replacements for fat, dairy, gluten, and sugar; and techniques for recipe modification.
Prerequisites: DT 120 and PAS 100 and PAS 105 (minimum grade C for all)
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Instructor Consent Required