Learn principles of food composition, the reactions and changes that occur during the preparation and cooking process and gain experience in the planning, execution and reporting of a food-based research project. Lab fee $175. Prerequisite: HRM 119, HRM 121 and HRM 124. Note: Students must provide the required uniform and knife kit.
Term: Fall 2024
Course Type: Credit - 3 Credits
Section: 001
Ways to take the class: Face-to-face
Days: Varies
Time: 12:00PM to 1:00PM
Start Date: 08/29/2024
End Date: 12/15/2024
Location: Arnold Campus
Room: Varies
Instructor: Michael R Levins (Subject to change)
Class Size: 16
Section Info: This section meets in-person from 12:00-5:00pm on main campus in Humanities on Thursday 12:00pm to 1:00pm for lecture, 1:00-5:00pm for lab. Note: Student must provide the required uniform and knife kit.