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 fee $175.

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

Note: Students must provide the required uniform and knife kit. Typically offered at MC, GB, and OL; fall, spring, and summer terms.

Course Outcomes:

Demonstrate the proper use of the scientific method
Describe and compare the dimensions of wellness
Explain the physical and chemical properties of food ingredients
Demonstrate professional disposition and workforce skills in all class activities.