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Apr 25, 2024
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2016-2017 Undergraduate Catalog [ARCHIVED CATALOG]
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DIET 2200 - Food Science & Prep with Lab Prerequisite: Nutrition major, minor, or permission of instructor. Provides knowledge of food science, cooking and baking principles; physiology of taste; components of food including color and flavor pigments (phytochemicals); application of scientific reactions during preparation and cooking; accurate weighing and measuring skills; proper tasting and product evaluation techniques; safe handling of knives, kitchen equipment and food products. Instruction will include sanitary food experimentation and preparation in food laboratory in addition to classroom lectures. Laboratory fee. 4 credits
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