Culinary Arts/Professional Cookery

Part one: Discuss the physicochemical changes that occur during the processing, on the ingredients in bread or other fermented products.(suggested word count 1000)
Part two: Reflect and discuss the merits on the changes that should occur in order to develop the product for either: celiac, lactose intolerant people, diabetic or other chronic condition that affects diet (choose ONE subject only, suggested word count 500)