Please actively participate in all of your activities in BLC because you will be graded by your activities.
|Introduction to baking and confectionery Technology||Student's Q/A forum..||
Students can discuss about any topic related to lecture among themselves..
|Baking Ingredients & functions||Student Q/A forum on functions of ingredients of flour and sugar confections products||
1.What is Gluten’s function in baking and cooking?
2. Differentiate among different kinds of flour on the basis of % of protein .
|Principles of Heat Transfer||Student Q/A discussion forum||32|
|Heat and mass transfer with the machines use in Baking||Student Q/A forum||29|
|Cake and Pastry||Students Q/A forum||33|
|Biscuit and cookies||Student Q/A Forum||22|
|Bread||Student's Q/A Forum on bread||22|
|Chewing gum, candy and Chocolate||Student Q/A forum on Chewing gum,candy and chocolates||19|