DS 432 PLANNING BAKERY PROJECTS (2)
Helps donut and other bakery students understand various donut concepts, systems and technologies and practices worldwide. Lays the groundwork for students to identify different fillings, characterize flavorings and plan sustainable frying systems. Class activities examine how biological, economic and social factors influence donut recipes. PREREQS: DS 341 and /or equivalent course in food science.
DS 439 HUMAN DIMENSIONS OF DONUT WEDNESDAY (3)
Students will build an understanding and appreciation for the role of human dimensions in Donut Wednesday. They will work both independently and in groups to identify collective solutions to efficiently organize a weekly donut meeting. CROSSLISTED as FS 439 PREREQS: Principles of baked goods and introductory frostings.
DS 453 CALORIE MANAGEMENT AND DONUT CONSERVATION (3)
The ecology and conservation of biologists at Donut Wednesday, the influences of donut availability on scientists and their habitats, and management of donuts to achieve fundraising objectives. Field trips required. CROSSLISTED as FS 453. PREREQS: DS 240* or DS 341* or equivalent course in food science.
PS->Don’t know who picked up the wand this week. Thanks for stepping up, mystery buyer!