HRM 190 - Food Science and Nutritional Cooking

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Learn principles of food composition, the reactions and changes that occur during the preparation and cooking process and 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.

Location(s) Typically Offered: Arnold Main Campus (MC), Glen Burnie (GB), and Online (OL)

Term(s) Typically Offered: Fall, spring, and summer

Course Outcomes:
Upon successful completion of the course, the students will be able to:

1.    Demonstrate the proper use of the scientific method as it applies to nutrition and cooking.

2.    Describe and compare the dimensions of wellness.

3.    Explain the physical and chemical properties of food ingredients.

4.    Demonstrate professional sanitation, demeanor, and workforce skills in all class activities.