Principles Of Food Preparation

Instructor:
Emily Mary Alice DeWitt
Emily Mary Alice DeWitt
302
Credits:
3.0
002
Building:
Funkhouser Building
Erikson Hall
Room:
Rm.115
Rm.200
Semester:
Spring 2023
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:
LEC
LAB
2:00 pm
3:30 pm
2:50 pm
6:20 pm
Days:
MW
R

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