HOSP 211 - Food Principles Laboratory

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:
GE1A: Read Critically GE1B: Analyze Arguments and Information GE1C: Engage in Constructive Ideation GE2B: Communicate Orally GE2C: Communicate Through Creative Expression GE3A: Work Collaboratively Across a Variety of Cultures GE3B: Work Individually Across a Variety of Cultures GE4: Critically Evaluate Ethical Implications GE5A: Reason Quantitatively GE5B: Reason Computationally