While a student at the Culinary Institute of America, Erica received the opportunity to take Advanced Baking Principles. This class afforded her the opportunity to learn how to take a recipe and adjust it based on a person's dietary needs or restrictions. One of the class projects involved taking a baked good and altering the recipe to create a low fat, reduced calorie, and gluten free version. In addition, students were required to determine the cost of preparing one serving of each recipe, as well as the nutritional analysis of each recipe.
Advanced Baking Principles
