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 2026
Instructors
Meeting Patterns
Classes Start:
January 12, 2026
Classes End:
April 28, 2026
Location:
00114 Schaub Food Science Bui
Class Days:
W
Class Start Time:
12:50pm
Class End Time:
3:35pm
Class Type:
Laboratory
Credits:
0.00
Restrictions:
Prerequisite: FS 201 and CH 101