FDSC 2010 - Introduction to Food

3 Credits (2 Contact Hours)

Explores the functions of food components and ingredients on the quality of prepared food. Procedures for safe food production and proper use of equipment in a typical health care/food service organization are demonstrated. Students prepare and evaluate different food products to understand how ingredient substitutions and interactions affect food. Preq: CH 1010 and CH 1020. Coreq: FDSC 2011.