Course Description: Developing comprehension of scientific principles of food preparation through modification of standard recipes, manipulation of ingredients and techniques, and evaluation using sensory and objective methods. Prerequisites: NFS 053 or concurrent registration in NFS 053 or permission; Department majors only. Spring.
|R||16:35 - 19:35||MARSH LIFE SCI 233|
Instructor(s): Amy Bell Trubek
Meeting Dates: 16 Jan 2018 - 04 May 2018