CULA 1672 - Gluten-Free, Dairy-Free, and Allergen Safe Baking

2 Credits

Students will learn to identify common food allergens and produce allergen-friendly, high-quality baked goods that meet various dietary restrictions. The course emphasizes substitutions, formula adaptations, and the creation of gluten-free and dairy-free products without sacrificing taste or texture. 2C/0/2/0

Co-requisite(s): CULA 1671, CULA 1673, CULA 1674, CULA 1675, CULA 1676, and CULA 1677