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: Spring 2024
Course Type: Credit - 3 Credits
Section: 300 (Closed)
Ways to take the class: Face-to-face
Days: Varies
Time: 12:00PM to 1:00PM
Start Date: 01/22/2024
End Date: 05/19/2024
Location: Off-Campus
Room: Varies
Instructor: Varies (Subject to change)
Class Size: 16
Section Info: Note: Student must provide the required uniform and knife kit. 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.