Course Description
Food Prep & Meal Management
(3-2-4) Study of scientific principles involved in
the selection and preparation of high quality
foods. Management of time, money, and energy
resources in the planning, preparation, and
service of meals. Includes composition of food,
the chemical and biological changes that occur in
storage and processing and preparation techniques
and selection principles.
Semester hours:3
Lecture hours:2
Lab hours:4
Petition required:N
Course may be repeated for credit when the topic varies:N
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