An introduction to the science of food and its application for home consumption. Topics include food chemistry, food preparation techniques, and factors affecting food consumption. Weekly hours: 2 Lecture hours and 3 Practicum/Lab hoursPrerequisite: NUTR 120.3; Basic Food Safety course (FoodSafe I or equivalent). Note: Students with credit for NUTR 298.3 Food Fundamentals and Preparation cannot take this course for credit. There will be costs in addition to tuition fees.
An introduction to the science of food and its application for home consumption. Topics include food chemistry, food preparation techniques, and factors affecting food consumption. Weekly hours: 2 Lecture hours and 3 Practicum/Lab hoursPrerequisite: NUTR 120.3; Basic Food Safety course (FoodSafe I or equivalent). Note: Students with credit for NUTR 298.3 Food Fundamentals and Preparation cannot take this course for credit. There will be costs in addition to tuition fees.
