HRM 190 - Food Science and Nutritional Cooking

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
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 fees reduced for this course. See Course Fees.

Prerequisite(s): HRM 119,HRM 121 and HRM 124 .

Note: Students must provide the required uniform and knife kit.