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FDNS 1301 - Introduction to FoodsCorequisites: 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: Ready for INRW 0420 Semester Hours: (3 -3- 0) CIP: 19.0501 Offered at: NLC: No NVC: No PAC: No SAC: No SPC: Yes
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