Principles Of Food Preparation

Instructor:
Emily Mary Alice DeWitt
Emily Mary Alice DeWitt
302
Credits:
3.0
001
Building:
Erikson Hall
Mine and Minerals Research Building
Room:
Rm.200
Rm.112
Semester:
Fall 2022
Start Date:
End Date:
Name:
Principles Of Food Preparation
Requisites:

Prereq: DHN 241; Limited to DHN and Family Consumer Science (FCS) department majors and with permission of instructor.

Class Type:
LAB
LEC
9:00 am
10:00 am
11:50 am
10:50 am
Days:
W
MF

The physical and chemical principles involved in the preparation of foods and the application of these principles to control for quality outcomes. Laboratory experiences link theory to practice to ensure that the standards of safety and overall quality factors are applied to maximize nutrient retention while maintaining the acceptability and nutritional qualities of foods produced for individuals and groups. Lecture, one hour; Laboratory, four hours.

The physical and chemical principles involved in the preparation of foods and the application of these principles to control for quality outcomes. Laboratory experiences link theory to practice to ensure that the standards of safety and overall quality factors are applied to maximize nutrient retention while maintaining the acceptability and nutritional qualities of foods produced for individuals and groups. Lecture, one hour; Laboratory, four hours.

DHN