Food Properties Analysis
| Course Code | NFSM-112 |
|---|---|
| Lecture hours per week | |
| Lab hours per week | 3 |
| Course Availability | Open |
| Description | In this course students will produce standardized recipes using a variety of different techniques, basic culinary standard practices and recipe development. Students will examine HACCP food standards, government regulations, audits and quality management activities. Through lectures and practical applications in a laboratory setting, students will have an opportunity to learn about the physical and chemical changes which occur in food production. |