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HRM-190 Food Science & Nutrition Cook

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: Fall 2021

Course Type: Credit - 3 Credits

Section: 300

Ways to take the class: Hybrid

Days: F

Time: 12:30PM to 5:00PM

Start Date: 08/30/2021

End Date: 12/19/2021

Location: Off-Campus

Room: HCAT 112 Building:
Hospitality Culinary Arts and Tourism Institute

Instructor: Michael R Levins

Class Size: 8

Section Info: This is a hybrid section with mandatory in-person on-campus meetings Fridays from 12:30-5:00pm, and an online component. This course meets at the HCAT building in Glen Burnie