Course Description
Basic elements of culinary practices are taught in conjunction with the scientific basis for how flavor, texture, and appearance of foods are created or maintained during food preparation.
Spring 2025
Instructors
Meeting Patterns
Classes Start:
January 6, 2025
Classes End:
April 22, 2025
Location:
00114 Schaub Food Science Bui
Class Days:
W F
Class Start Time:
10:40am
Class End Time:
11:30am
Class Type:
Lecture
Credits:
3.00
Restrictions:
Prerequisite: FS 201 and CH 101
