FOOD SCIENCE 1

Semester - 0.5 credit

Sophomore/Junior/Senior

Prerequisite: None

 

This course combines laboratory and classroom experiences in foods, nutrition, safety and sanitation. The topics covered are: grain products, vegetables, fruit, and dairy. The scientific method is used to study foods as a combination of chemical, physical and biological sciences.

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FOOD SCIENCE 2

Semester - 0.5 credit

Sophomore/Junior/Senior

Prerequisite: Food Science I

 

This course combines further laboratory and classroom experiences in more advanced study. The topics covered are: meat, poultry, combination cooking, and dessert. The scientific method is used to study foods as a combination of chemical, physical and biological sciences.