Learn principles of food composition and the reactions and changes that occur during the preparation and cooking process. Learn principles of sensory evaluation of food, the scientific method, food nutrition and menu planning. 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: Summer 2024
Course Type: Credit - 3 Credits
Section: 400
Ways to take the class: Face-to-face
Days: Varies
Time: 5:30PM to 6:30PM
Start Date: 06/04/2024
End Date: 07/30/2024
Location: Off-Campus
Room: Varies
Instructor: Michael R Levins (Subject to change)
Class Size: 16
Section Info: This section meets in-person from 5:30-10:30pm at HCAT in Glen Burnie on Tuesday and Thursdays, 5:30 pm to 6:30 pm for lecture, 6:30-10:30pm for lab. Note: Student must provide the required uniform and knife kit.