Undergraduate Catalog 2012-2013 [Archived Catalog] [Archived Catalog]

FACS 230 - Food Science and Management

Principles of food science, including nutrition, function of ingredients, and preparation methods. Managerial and aesthetic guidelines related to the selection, planning, preparation, and service of meals.

Prerequisites:
FACS 103

Note:
4 hours lecture; 2 hours lab

Credits: 3



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