Bakery Science
Overview
Bakery Science is more complex than its name may suggest. If you major in it, you’ll learn all about the intricate chemical processes involved in baking just about everything. You’ll learn about production processes, the functions of various ingredients, and nutrition. This new knowledge will be important as you work on developing new baked products and perfecting your baking skills, which you’ll be able to do in your university’s Bakery Science laboratories.
A Bakery Science major also involves study of the business side of baking. You’ll study government regulations for food products and production. You’ll learn about management and other business concepts. You’ll look at economic trends and changes that may affect your career. And you’ll learn the maintenance and engineering skills you’ll need to run your own successful bakery operation.
- $37,896 Tuition
- 1080 Avg SAT
- 4,652 Enrolled
- 970 Avg SAT
- 1,954 Enrolled
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SAMPLE CURRICULUM
Assuring Quality Baking Products
Baking and Frying Technology
Baking and Pastry
Basic Industry Standards
Bread and Roll Production
Chemically Leavened Pizzas
Cookie Ingredient Technology
Dealing with Flour Quality
Enzyme Usage for Bakers
Extending Shelf Life for Bakery Foods
Oven Technology
Process Engineering for Dough Systems
Restaurant Desserts
Wedding Cakes
HIGH SCHOOl PREPARATION
GRADUATE PROGRAMS & CAREERS
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