NUTR 21103 — Principles of Foods
Physical and chemical characteristics of foods, organized by food science and nutrition, protein foods, phytochemicals, complex and refined carbohydrates, and fats. Emphasis on food preparation and storage methods and effect on foods. Investigation and practice of food preparation basics, cooking and baking techniques, knife skills, food safety, and sensory evaluation of food. Corequisite: NUTR 21101 . Prerequisite: NUTR 12103 , a C or higher in HOSP 26101, ( CHEM 12103 , or CHEM 14103 , or CHEM 12073 ), one of the following programs, minors or concentrations: (HNADBS, FNAHBS, HESCBS, NUTR-M, or CATEBS-FCSE) and students must also have a current ServSafe Manager's Certification. (Typically offered: Fall and Spring)
Prerequisites: NUTR 12103, HOSP 26101, CHEM 12103, CHEM 14103, CHEM 12073