NUTRI 330

Food Theory and Preparation

This course provides an overview of the basic principles of cooking techniques and the use of ingredients in various foods. Students will assess the factors that influence taste and the changes that occur in foods during preparation. In the laboratory, the focus will be directed at students gaining hands-on experience in basic cooking skills, the application of food theories discussed in the lecture, the reasons for recipe procedures and the prevention and correction of cooking failures. Students will be required to purchase a calculator, lab coat, and closed toe shoes. (C-ID NUTR 120)

Units: 4.0

Hours: 54 hours LEC; 54 hours LAB