Course Description
 
 
Principles of Food Preparation
 
(3-2-4) Application of food science principles to
meal preparation including study of food
composition, selection, cooking techniques, heat
transfer, food safety, nutrition and ingredient
substitution.
 
Semester hours:3
Lecture hours:2
Lab hours:4
Fees: 
Petition required:N
Course may be repeated for credit when the topic varies:N
 
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