HOSP 201 - Food Principles (3cr.)

Credit(s): 3

FOOD PRINCIPLES
Component: Lecture
Examines the chemical and physical properties of food and its preparation. Includes the composition and structure of food, functional properties of ingredients, and methods to obtain desired sensory and nutritional qualities. Special focus on food sanitation and safety.
Repeatable for Credit: N Allowed Units: 3 Multiple Term Enrollment: N Grading Basis: Student Option
COREQ: HOSP 211.

Course Typically Offered: Fall and Spring

General Education Objectives:
Read Critically Analyze Arguments and Information Engage in Constructive Ideation Communicate Orally Communicate Through Creative Expression Work Collaboratively Across a Variety of Cultures Work Individually Across a Variety of Cultures Critically Evaluate Ethical Implications Reason QuantitativelyReason Computationally