HOSP 211 - Food Principles Laboratory (1cr.)

Credit(s): 1

FOOD PRINCIPLES LABORATORY
Component: Laboratory
Principles of food selection and preparation as related to the chemical and physical properties of food. Includes the composition and structure of food, functional properties of ingredients, and methods to obtain desired sensory and nutritional qualities.
Repeatable for Credit: N Allowed Units: 1 Multiple Term Enrollment: N Grading Basis: Student Option
COREQ: HOSP 201

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