FDNS 1301 - Introduction to Foods

Corequisites: CHEF 1301 recommended

Reading Basic Skills Prerequisite: READ 0301
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.

Semester Hours: (3-3-0)

CIP: 19.0501

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