Course Listing

Spring 2025 Semester Courses

Applied Nutrition/Baking/GM

Course Description

Explore culinary nutrition, including basic baking and garde manger. Learn baking techniques for yeast breads, quick breads, cakes and pastry. Learn garde manger techniques including curing, smoking, brining, sausage making, hors d'oeuvers, salads/dressing/emulsification and acidic pickling. Apply knowledge of caloric contents, diet and recipe modifications, nutritional analysis and guidelines. Basic math skills are necessary for calculating nutritional facts within recipes. This course places a strong emphasis on proper safety and sanitation.

This course is not offered in the current semester.
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Days of the week abbreviations: M - Monday; T - Tuesday; W - Wednesday; Th - Thursday; F - Friday; S - Saturday; Su - Sunday

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