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: 500
Ways to take the class: Face-to-face
Days: Varies
Time: 5:30PM to 6:30PM
Start Date: 08/29/2024
End Date: 12/15/2024
Location: Off-Campus
Room: Varies
Instructor: Varies (Subject to change)
Class Size: 16
Section Info: This section meets in-person from 5:30-10:30pm at the HCAT building. Meeting on Thursday, 5:30pm to 6:30 pm for lecture, 6:30-10:300pm for lab. Note: Student must provide the required uniform and knife kit.