闪播福利库

Physical and chemical characteristics of foods, organized by food science and nutrition, protein foods, phytochemicals, complex and refined carbohydrates, and fats. Emphasis on food preparation and storage methods and effect on foods. Investigation and practice of food preparation basics, cooking and baking techniques, knife skills, food safety, and sensory evaluation of food. Corequisite: 狈鲍罢搁听21101. Prerequisite: 狈鲍罢搁听12103, a C or higher in 贬翱厂笔听26101, (颁贬贰惭听12103, or 颁贬贰惭听14103, or 颁贬贰惭听12073), one of the following programs, minors or concentrations: (HNADBS, FNAHBS, HESCBS, NUTR-M, or CATEBS-FCSE) and students must also have a current ServSafe Manager's Certification. (Typically offered: Fall and Spring)