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 with a grade of C or better or permission of the Director of the HCAT Institute. Note: Students must provide the required uniform and knife kit.
Term: Fall 2026
Course Type: Credit - 3 Credits
Section: 500
Ways to take the class: Face-to-face
Days: M
Time: 06:30 PM to 10:30 PM
Start Date: 08/31/2026
End Date: 12/20/2026
Location: Off Campus
Room: Varies
Instructor: M. Hawkins (Subject to change)
Class Size: 16
Section Info: This section meets in-person from 5:30:30-10:30pm at the HCAT building. Mondayday 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.