I. Drawing assignments relative to the building, or modification, of cereal mills. Qualities of Feed and Food Ingredients. The course provides an integrated biological, chemical, and physical basis for evaluating the inherent nutritional quality of food and feed ingredients and the scientific literature techniques for obtaining new information. Three hours lecture a week. The layouts of facilities to produce baked goods are studied.
Students prepare their own baker layout.
Current problems in a bakery production setting in the baking industry are discussed. Practicum in Bakery Technology. Lectures and hands-on laboratory experience with commercial production scale baking equipment for breads and rolls, cookies and crackers, and caked and sweet doughs. Restricted to upper-class bakery science and management majors or permission of the instructor. GRSC 635, 636.