Food Theory and Applications

4.5 credits

Principles of food preparation based on the physical and chemical properties of food, and experimental and practical applications to food preparation. [1.5-3-0] Prerequisite: FNH_V 200 and either (a) all of CHEM_V 111, CHEM_V 113 or (b) all of CHEM_V 121, CHEM_V 123. This course is not eligible for Credit/D/Fail grading.