HRM190 — Food Science and Nutritional Cooking
3 credit hours - 15 hours of lecture and 60 hours of laboratory. Learn principles of food composition, the reactions and changes that occur during the preparation and cooking process and gain experience in the planning, execution and reporting of a food-based research project. Lab fee $175. Note: Students must provide the required uniform and knife kit. Location(s) Typically Arnold Main Campus (MC) and Off Campus (OF) Term(s) Typically all, spring, and summer Course
Prerequisites: HRM119, HRM121, HRM124