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Gluten-Free Baking (BAKG 1343)

A variety of gluten-free ingredients are introduced in this course. Students learn how to make gluten-free products using items such as rice flour and xanthan gum. Gluten-free substitutes to traditional baking are also explored.

This course is part of the full-time Baking and Pastry Arts – Artisan Baking Program.



 course outline


* Note: The CRNs listed below could be restricted to specific program areas.

CRN Campus - Room Day(s) Time Date Instructor Register
70896 DTN  - Rm. 208
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0700 - 0859
17-Dec-2018
to 21-Dec-2018
Dobko, Alan
70896 DTN  - Rm. 214
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1229
17-Dec-2018
to 21-Dec-2018
Dobko, Alan
40991 DTN  - Rm. 205C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1459
06-May-2019
to 10-May-2019
TBATo Be Assigned
40991 DTN  - Rm. 214
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1500 - 1829
06-May-2019
to 10-May-2019
TBATo Be Assigned
60266 DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1459
23-Sep-2019
to 27-Sep-2019
TBATo Be Assigned
60266 DTN  - Rm. 214
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1500 - 1829
23-Sep-2019
to 27-Sep-2019
TBATo Be Assigned

To register for this course, check the information for your program: