CULA2090 Advanced Baking for Health and Special-Needs

This course focuses on providing students advanced comprehension of special dietary needs that should be considered when preparing bakery and pastry goods. The course will cover, among other topics, common food allergens, dietary conditions, ingredient modification and alternatives, as well as skills and techniques for developing and modifying healthful and special-needs baking formulas.




Recommended: CULA1117 and CULA1126

Course Requirements and Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Learning Outcomes

The following outcomes will be addressed in the course:
Demonstrate professional, safe, and sanitary work practices
Identify dietary conditions that affect today’s consumers
Demonstrate the ability to adapt bakeshop formulas to meet dietary needs
Identify common food allergies
Identify ingredient substitutes and alternatives for gluten, sugar, and lactose free diets
Select proper equipment for making and serving health modified menu items
Demonstrate the presentation of menu items in restaurant setting

Text and References

A list of textbooks required for this course is available at the bookstore.

Course Scheduling

The scheduled hours of instruction include sixteen hours for each lecture credit, thirty two hours for each lab credit and forty hours for each credit of supervised occupational experience (SOE).  Lecture credit may include formal or impromptu lectures, demonstrations or discussions with the entire class or with small groups or individuals.  Refer to the Course Credits section of this course outline for the credit breakdown.

Accommodations Statement

Disability Services assists students with disabilities who need accommodations to access programs, services and college activities.  If this applies to you, please contact the DS Office on your campus to initiate the accommodations process. 
Brooklyn Park Campus - 763-488-2477
Eden Prairie Campus – 952-995-1544


Brooklyn Park Campus: 952-995-1300

Credit Details