FDNS 1301 - Introduction to Foods

Corequisites: CHEF 1301 recommended

A study of the composition of food and the chemical and biological changes that occur in storage and processing. Includes preparation techniques and selection principles. It is recommended that students take CHEF 1301 as a co-requisite. Students must receive a B or better.

Recommended Basic Skills prerequisites: INRW 0305

Semester Hours: (3-3-0)

CIP: 19.0501

Offered at:
NLC: No
NVC: No
PAC: No
SAC: No
SPC: Yes

Click here for course schedule information.

Add to Publication.

Close Window