FDNT 151 - Foods Laboratory
Class Hours: 0
Lab/Discussion: 3
Credits: 1
Prerequisite: CHEM 101 or CHEM 103 or CHEM 111 or BIOL 104
Corequisite: none
Restriction: Taken only by Food and Nutrition majors or Family and Consumer Science Education majors or by permission.
Description: Hands-on laboratory to apply the principles of food preparation, including basic cooking methods and knife skills. Emphasizes food composition, and procedures for food safety and sanitation, and recipe modification.
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