A study of the principles relating to foods and their preparation with emphasis on nutritional concepts in food preparation. An applied approach will demonstrate the principles and methods of food preparation within the food laboratory.
Prerequisite(s): Registration in a Nutrition and Families or Food Management and Marketing module, or registration in the Minor in Foods and Nutrition.
Extra Information: 3 lecture hours and 3 laboratory hours.
Course Weight: 1.00
Subject Code: FOODNUTR
This Course is Mentioned in the Following Calendar Pages: